Baking

Roast capsicum and tomato soup

Savour this flavoursome winter warmer brimming with capsicum, onion and tomatoes. This smooth, thick soup contrasts nicely with crunchy parmesan wafers.
Roast capsicum and tomato soup
6
1H

Ingredients

Parmesan wafers

Method

Roast capsicum and tomato soup

1.Quarter the capsicums, remove and discard seeds and membranes. Roast under a grill or in very hot oven, skin-side up, until the skin blackens. Cover capsicum pieces with plastic for 5 minutes, then peel away the skin. Chop half of the capsicum coarsely; chop remaining capsicum finely.
2.Heat the oil in a large saucepan, cook onion and garlic, stirring, until the onion softens. Add coarsely chopped capsicum, tomato and chilli then cook, stirring, for about 10 minutes or until tomato is pulpy.
3.Add the stock and the vinegar, bring to the boil and then simmer, covered, for 20 minutes.
4.Blend or process the soup mixture, in batches, until smooth.
5.Return the soup mixture to the same (cleaned) pan with remaining capsicum and stir over heat until hot. Serve soup with the parmesan wafers.

Parmesan wafers

6.For the parmesan wafers, preheat the oven to 180°C. Process the flour and butter and two-thirds of the cheese until just combined. Add the egg yolk and the water, process until dough just clings together. Knead the dough on a floured surface until smooth. Cover and refrigerate for 30 minutes.
7.Roll the dough between two sheets of baking paper to 3mm thickness. Cut the dough into 7cm strips, then cut the strips into triangles. Place the triangles on oven trays lined with baking paper and sprinkle with the remaining cheese. Bake, uncovered, in a moderate oven for about 15 minutes or until browned lightly.

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