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5 from 3 votes

Spicy Roasted Capsicum and Tomato Soup

The soup is great served warm or cold with a number of different toppings. Pick and choose from cheesy bread, fried chorizo, grilled seafood or Gazpacho-style salad. Or do what I did; mix and match.
Servings: 2


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

To serve:

  • 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.

To 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.
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