Quick & Easy

Roasted capsicum soup

A rich, smooth and warming soup that makes a great starter, a lovely light dinner or a warming winter weekend lunch. This roasted capsicum soup goes well with fried polenta slices.
Roasted capsicum soup



1.Preheat oven to very hot, 250°C (230°C fan-forced).
2.Place capsicum, tomatoes, onions and garlic in a baking tray. Drizzle with olive oil; roast 20 minutes.
3.Meanwhile, heat stock in a medium saucepan.
4.Combine roasted vegetables and stock in a blender; blend until smooth. Season with salt and pepper; pass through a very coarse sieve.
5.Drizzle bread with garlic oil; toast on a preheated char-grill. Sprinkle with sea salt.
6.Serve soup topped with pesto and garlic toast.

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