Roasted tomato and capsicum soup

When winter chills are getting the better of you this vibrant red soup will help ward off those winter ills. Full of vitamin C from the tomatoes and capsicum and the antibacterial properties of ginger, chilli and garlic and it taste good too!

  • Prep Time

    15 Minutes

  • Cook Time

    1 Hours

  • Serves

    4 People

Ingredients

  •  750g very ripe fresh tomatoes, chopped in half
  • 2 medium red onions, roughly chopped
  • 2 red capsicums, chopped in half
  • 1 small bulb of garlic chopped in half
  • 1 litre chicken or vegetable stock, homemade or store bought
  • 6 sticks fresh thyme or 1 teaspoon dried thyme
  • 1 red chilli or ½ teaspoon of dried chilli flakes (optional)
  • 2 teaspoons grated fresh ginger or ½ teaspoon of ground ginger
  • 1 heaped teaspoon ground coriander
  • sea salt and freshly ground black pepper
  • spray olive oil
  • sour cream or natural yoghurt, to serve

You'll Need

  • Multix Bake
  • Multix Alfoil

Method

  1. Preheat the oven to 200oC
  2. Line a large oven tray with Multix bake and arrange the tomatoes, capsicums and garlic on the tray cut side down. Spray with olive oil. Bake for approximately 25 minutes, or until skin on capsicum begins to blacken and the tomatoes have collapsed. Remove tomatoes and capsicum from oven, put the tray aside to cool and cover capsicum with a sheet of Multix alfoil to allow them to sweat so that skins can be easily removed.
  3. Whilst the vegetables are roasting, add a splash of olive oil to a large, heavy-based saucepan and fry the onions on a medium heat until soft and slightly changing colour. Add the chilli (if using it), ginger, ground coriander and stock. Bring to a slow simmer.
  4. Once cool enough to handle (about 10 minutes) remove the skins from the tomatoes and garlic, remove the seeds, skin and any stalk from the cooked capsicum, place all the vegetables in the pan with the stock and onion and use a stick blender to blitz to your preferred consistency. Bring the mixture to a fast simmer and cook for a further 10 minutes or so. Season to taste with salt and pepper. Serve piping hot with a dollop of natural yoghurt or sour cream and crusty warm bread. Use gluten free bread if you want to.
Posted in Dinner, Entertaining, Entrees, Gluten Free, Lunch, Quick & Easy, Vegetarian