With Spring right around the corner, its smell already lingering in the air, there may be one or two evenings still left when a bowl of hearty, warm soup that would make the perfect supper.
Prepared from veggies roasted in the oven, the soup is relatively easy and quick to prepare – it’s one of my winter warmer and comfort food favourites.
But, as the seasons begin to transition, this might just be the perfect soup recipe to have on hand because you can just as well serve it cool, gazpacho-style if you like with stale bread croutons, diced cucumbers, fresh tomatoes and diced onions. Versatility at its best!
5 ingredient roasted tomato and capsicum soup (vegan)
I think it goes witout saying that vine roasted tomatoes are the pick of the crop for this soup because of their intense flavour, and should be, in general, for any other dish you want beautiful tomato aromas. For stock I used Massel chicken-style stock, which is all natural and vegetable based, but has a nice chickeny flavour. Substitute for any other brand you wish.
- 4 medium red capsicums (bell peppers)
- 8 small vine ripened tomatoes
- 3 tablespoons olive oil
- 4 cups chicken-style or vegetable stock
- (parsley or freshly torn basil to serve)
To prepare the vegetables: preheat oven to 200C (180C, 400F, gas mark 6).
Cut capsicum and tomatoes into quarters, remove seeds from both. Place into a large roasting tin, drizzile with olive oil and season with pepper. Toss to cover. Roast in the oven for 30 minutes or until vegetables have softened.
Remove from oven, cover with aluminium foil and allow to cool for about 20 minutes. Peel skins of the tomatoes and capsicum, they should come off nicely. Discard.
To make the soup: place peeled capsicums, tomatoes and stock in a pot. Add any juices from the roasting pan. Bring to a boil and blend with a stick blender.
To serve: sprinkle with ground pepper (and freshly tork parsley or basil leaves).