Roasted Tomato and Capsicum Soup

INGREDIENTS

  • 4 large red capsicums

  • 5 medium tomatoes

  • 2 medium brown onions

  • 1 Tbsp extra virgin olive oil

  • 2 tsp dried oregano

  • 1-2 cloves garlic ( optional)

  • Small handful basil ( optional)

  • 2-3 cups (250 ml) vegetable stock

  • salt and pepper – to taste

INSTRUCTIONS

  1. Preheat your oven to 200 Degrees Celsius.

  2. Line a sheet pan with baking paper.

  3. Halve your red peppers and remove the seeds.

  4. Peel and halve your onions.

  5. Quarter your tomatoes

  6. Place the peppers, onions, garlic and tomatoes on your sheet pan, and drizzle with olive oil, oregano and salt and pepper.

  7. Roast in the oven for 30 minutes.

  8. Place the cooked vegetables, and any of their juices, in either a blender or a saucepan. Add the vegetable stock, basil and blend until a smooth consistency.

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Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner