Roasted Tomato & Capsicum Soup
This delicious soup is packed with vitamin C and immune-boosting ingredients like garlic, ginger, and chilli.
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Prep Time
10 Minutes -
Cook Time
45 Minutes -
Serves
4 People
Ingredients
Ingredients
- 750g very ripe fresh tomatoes, halved
- 2 medium red onions, roughly chopped
- 2 red capsicums, halved
- 1 small bulb of garlic, halved
- 1 litre chicken or vegetable stock
- 6 sprigs fresh thyme or one teaspoon dried thyme
- 1 red chilli or ½ teaspoon dried chilli flakes (optional)
- 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 heaped teaspoon ground coriander
- Sea salt & freshly ground black pepper
- Spray olive oil
- Sour cream or natural yoghurt, to serve
You'll Need
- Multix Bake
- Multix Alfoil
Method
- Preheat oven to 200°C.
- Line a large oven tray with Multix Bake. Place tomatoes, capsicums, and garlic cut side down on the tray. Spray with olive oil and roast for 25 minutes, or until capsicum skins blacken and tomatoes collapse.
- Remove from oven and cover the capsicum with Multix Alfoil to sweat—this makes peeling easier. Let cool for 10 minutes.
- Meanwhile, heat a splash of olive oil in a large saucepan. Sauté onions over medium heat until soft and slightly golden. Add chilli (if using), ginger, ground coriander, and stock. Bring to a gentle simmer.
- Peel skins from tomatoes and garlic. Remove skins, seeds, and stalks from the capsicums. Add all roasted vegetables to the saucepan.
- Use a stick blender to blitz to your preferred consistency. Bring to a fast simmer and cook for another 10 minutes—season with salt and pepper.
- Serve hot with a dollop of natural yoghurt or sour cream and crusty warm bread. Use gluten-free bread if needed.