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

Directions:

• 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.