Roasted Capsicum and Tomato Soup


  • 2 Red capsicums
  • 3 Medium ripe tomatoes, cut into wedges
  • 2 Medium onions, sliced
  • 3 Medium zucchinis, cut lengthways
  • 3 Cloves of garlic, crushed
  • 2 Tablespoons of fresh basil, chopped
  • 2 Tablespoons of olive oil
  • 3½ Cups chicken or vegetable stock
  • Sea salt and cracked pepper to taste
  • Fresh coriander as garnish



  1. Set the oven at 200°C.
  1. In an oven-proof baking dish place the capsicum (skin side up), tomato, onion and zucchini pieces.
  1. Stir the crushed garlic and basil with the olive oil. Brush this mixture onto the vegetables and place them in the oven for 15-20 minutes.
  1. When the vegetables are cooked allow them to cool for 10 minutes.
  1. Remove any burnt skin from the capsicum. Blend the vegetables together until smooth. Heat the stock in a saucepan and add the pureed vegetables, stirring till well combined.
  1. Add salt and cracked pepper to taste. Garnish with fresh coriander leaves.


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