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Roast Tomato And Capsicum Soup


dish up a bowl of creamy tomato and capsicum soup roasting the vegetables first intensifies the flavour

The ingredient of Roast Tomato And Capsicum Soup

  • 1kg red capsicum deseeded quartered
  • 2 garlic cloves unpeeled
  • 1 5kg ripe tomatoes halved
  • olive oil cooking spray
  • 1 teaspoon caster sugar
  • 4 cups massel chicken style liquid stock
  • 2 lemons rind finely grated
  • 2 garlic cloves crushed
  • 1 3 cup basil leaves finely chopped

The Instruction of roast tomato and capsicum soup

  • preheat oven to 200u00b0c line 2 baking trays with baking paper place capsicum skin side up on 1 tray place garlic and tomatoes cut side up on remaining tray spray with oil sprinkle tomatoes with sugar season with salt and pepper
  • roast vegetables for 35 to 40 minutes or until capsicum skins blister and tomatoes are soft set aside until cool enough to handle remove skins from capsicum tomatoes and garlic
  • puree capsicum tomatoes and garlic in 2 batches in a food processor pour into a large saucepan add stock bring to the boil uncovered stirring occasionally over medium high heat reduce heat to medium low and simmer for 15 minutes or until heated through
  • make gremolata combine lemon rind garlic and basil in a small bowl
  • ladle soup into bowls and sprinkle with gremolata

Nutritions of Roast Tomato And Capsicum Soup

calories: 79 109 calories
calories: 1 grams fat
calories: n a
calories: 11 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 527 74 milligrams sodium
calories: http schema org
calories: nutritioninformation

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