(As Featured in Jul.2014 Nourish Magazine) This simple 5 ingredient Spicy Roasted Capsicum and Tomato Soup can be served warm or cold depending on the season. Best enjoyed with toppings.
Capsicum is so cheap at the moment. I couldn’t believe it when I saw 1 kilo nets going for less than $2.50. I snapped up a couple to make a batch of this wonderful mid-week dinner soup that I have been craving for a while. You know those cravings you just can’t get out of your head…? I’ve also kept some for pickling (more on that soon).
Before I get into the recipe, I wanted to say hello and welcome to all of my new subscribers and thank you to everyone who has downloaded a copy of My Whole Food Philosophy to date. Thank you, your response has been fantastic and truly far beyond my expectations; I’ve received so many positive notes, emails and comments. *smile* I also want to take this opportunity to update you on what is going to be happening on Wholesome Cook and when going forward. A few small changes are in store, but all for the better…
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…Back to the Soup now.
I mentioned earlier the soup is made better with a variety of toppings. You can really make it your own, but some of my favourite toppings include grilled cheese baguette a la French Onion Soup, fried chorizo, grilled prawns, seared scallops or calamari, and last but not least goat’s cheese. Pick your favourite and roll with it.
Spicy Roasted Capsicum and Tomato Soup
For the Spicy Roasted Capsicum and Tomato Soup
- 2 medium red capsicums
- 1 tbsp olive oil
- 400 g (1 can) diced organic tomatoes
- 2 cups vegetable stock
- 2 tbsp Worcestershire sauce
- freshly ground black pepper
- any combination of: cheesy toast or fried chorizo or grilled seafood
- freshly chopped herbs
To prepare the Capsicum (bell peppers):
- Wash capsicums thoroughly. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.
- Place capsicum in a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.
To make the Spicy Roasted Capsicum and Tomato Soup:
- Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh.
- Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.
- Transfer peeled capsicum strips into a medium saucepan. Add canned tomatoes, stock and Worcestershire sauce.
- Blend everything with a stick (immersion) blender.
- Bring to a boil then serve.
- Distribute soup between bowls. Serve with your choice of cheesy bread, fried chorizo or grilled seafood. Sprinkle with freshly chopped herbs, if you like.
- If serving the soup cold, allow the soup to come to room temperature then chill in the fridge. Top this version with a finely diced salad of cucumbers, tomatoes, onion and capsicum.