Saturday, January 30, 2010

Roast Capsicum Soup

We recently had a couple of cold days which made me think about making soup for dinner as soup is only something that I want to eat when it is really cold.  So when Animals Australia posted some Australia Day receipes on their website, I decided to make roasted capsicum soup - perfect since I felt like soup & roasted capsicum is one of my favourite foods.  In true Melbourne style though, the weather had completely changed from a cold, grey morning to a sunny evening on the day that I made this, but it was still good!

You Will Need:

  • 4 red capsicums
  • Olive oil for cooking
  • 6 tomatoes, halved
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 1 red chilli
  • 250–500 ml (1–2 cups) vegetable stock
  • Salt and freshly ground black pepper


  • Preheat oven to 180°C.
  • Rub capsicums with oil. Place in a baking tray and roast until skins blister, approx 30 minutes.
  • Put tomatoes, onion, chilli and garlic in another baking tray, toss with oil, salt and pepper and roast at the same temperature until soft, about 30 minutes.
  • Remove and discard seeds and skins from tomatoes and capsicum.
  • Puree the tomato, capsicum, onion, garlic and chilli with cooking juices. Pass through a sieve.
  • Place puree into a saucepan and add enough stock to bring soup to a good consistency.
  • Bring soup to the boil. Check seasoning.
  • Ladle soup into bowls and serve.
I didn't sieve the soup & it was fine, I also added in a tin of brown lentils right at the end to make it more of a substantial meal.  I really liked this soup & plan on making it again when the cold weather really hits.


  1. Gorgeous colour, I bet it was delicious!

  2. That looks awesome. Roast capsicum is one of my faves, blended into napolitana for a bitey sauce or with marinated eggplant and salad on a bread roll. And if you overcook them, they can be blended up and made into the most kickarse salad dressing of all time.