Friday, June 24, 2011

Tomato & Roasted Capsicum Soup

Whipped this soup up the other day for the freezer. It's so tasty. It's sweet, spicy and so comforting on a cool day. If you don't like anything spicy omit the chilli.


2 large brown onions (diced finely)
4 cloves garlic (cut finely)
1 tsp cumin
2 tsp paprika
1 red chilli (cut finely)
600 grams tomatoes (chopped into eighths, skin and all)
1 litre vegetable stock
1 425 gram jar roasted red capsicum or two fresh roasted capsicums (I used one fresh, oven roasted capsicum and a left over jar of roasted red capsicum)
1 410 gram can tomato puree
fresh basil
fresh cracked pepper

1. Heat a little oil in a saucepan and saute onions until translucent and soft.

2.Add cumin, paprika, garlic and chilli. Stir through onion and cook for a minute.

3.Add the stock, tomatoes, capsicum and tomato puree. Bring to the boil and simmer for an hour or two.

4. Season with cracked pepper, salt and fresh basil.

5. Process until smooth. I used a bamix style one but you can use a food processor.

6. Garnish with more fresh basil. Serve with crusty bread.

This soup freezes well in an airtight container.


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