Soup is the go-to comfort dish for households everywhere. With so many different recipes out there, it’s hard to decide which ones are worth trying but this perfectly creamy tomato and capsicum flavoured version is hands down one of the best. By roasting the vegetables first, the flavours in this soup are enhanced. Enjoy this dish on a cool night or on a day when you’re feeling a bit under the weather. Make this in bulk and package it in containers as a handy on-the-go lunch to reheat whenever you feel like a bite to eat. Don’t forget to add a slice of crusty bread to make sure you soak up every last drop!
- 1kg red capsicum, deseeded, quartered
- 2 garlic cloves, unpeeled
- 1.5kg ripe tomatoes, halved
- Olive oil cooking spray
- 1 teaspoon caster sugar
- 4 cups chicken style liquid stock
- Dill, to serve
- Preheat oven to 200C. Place baking paper on 2 baking trays. Skin side up, lay capsicum on 1 tray. Place garlic and tomatoes, cut side up, on remaining tray. Spray over all with oil. Sprinkle sugar over tomatoes. Season with salt and pepper.
- Roast all vegetables for 35 to 40 minutes or until capsicum skins start to blister and tomatoes soften. Set aside to cool. Remove skins from capsicum, tomatoes and garlic.
- Place half of capsicum, tomatoes and garlic in a food processor. Process to puree. Remove from processor and repeat with remaining capsicum, tomatoes and garlic. Pour all pureed vegetables into a large saucepan. Pour in stock stock. Bring to the boil, uncovered, stirring occasionally, over medium-high heat. Reduce heat to medium low and simmer for 15 minutes or until heated through.
- Ladle soup into bowls and sprinkle with dill. Serve.