Tomato & Roasted Capsicum Soup

6
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK
  • FOR PARMESAN TOASTS

Nutritional

  • Serving Size: 1 (414.3 g)
  • Calories 428.8
  • Total Fat - 24.4 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 47.4 mg
  • Sodium - 717.7 mg
  • Total Carbohydrate - 44.2 g
  • Dietary Fiber - 5.5 g
  • Sugars - 13.2 g
  • Protein - 9.6 g
  • Calcium - 251.2 mg
  • Iron - 3 mg
  • Vitamin C - 61.3 mg
  • Thiamin - 0.4 mg

Step 1

Quarter capsicums and remove seeds and membranes.

Step 2

Grill skin-side up to blacken skin to blacken skins and then seal in a sandwich bag and let stand for 5 minutes and then scrape off skins.

Step 3

Heat oil in a big saucepan and add onion, garlic, celery and carrot and cook, stirring, for about 5 minutes or until soft and then add tomatoes and stck and season with salt and pepper and bring to boil and then lower to a simmer, covered for about 45 minutes and then remove from heat and add capsicum.

Step 4

Cool slightly then puree soup in batches (or use a stick blender and puree in pot).

Step 5

Return soup to saucepan and stir over a medium heat until hot.

Step 6

Meanwhile, to make parmesan toasts, combine butter, parmesan, chives and garlic in a bowl and then spread over one side of baguette slices.

Step 7

Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.

Step 8

Garnish soup with chives and serve with toasts.

Tips & Variations


No special items needed.

Related