Tomato & Roasted Capsicum Soup
June 22, 2018
Categories: Snacks, Celery, Carrot, Peppers, Potluck, Grilling (Outdoor), No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy, more
"From our daily newspaper The West Australian. Times are estimated."
- FOR PARMESAN TOASTS
- 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 by Step Method
Quarter capsicums and remove seeds and membranes.
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.
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.
Cool slightly then puree soup in batches (or use a stick blender and puree in pot).
Return soup to saucepan and stir over a medium heat until hot.
Meanwhile, to make parmesan toasts, combine butter, parmesan, chives and garlic in a bowl and then spread over one side of baguette slices.
Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
Garnish soup with chives and serve with toasts.
No special items needed.