Roast capsicum and red onion soup

This full flavoured soup is sure to keep you warm this winter.  It's easy to make and freezes well for a later date too.

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch

Method

  1. Heat oven to 200°C
  2. Place capsicums in a roasting dish and drizzle with a little oil, place in oven and roast until the skin begins to blacken
  3. Remove capsicum from oven and allow to cool
  4. Once cooled, remove skin and seeds
  5. Place chopped onions and garlic in another roasting dish and drizzle with remaining oil, roast in oven until beginning to brown and cooked through
  6. Place skinned capsicum, roasted onion and garlic in a cooking pot
  7. Add canned tomatoes, balsamic vinegar, water, sugar and smoked paprika and bring to a gentle simmer, cook for approximately 10 minutes
  8. remove from heat and process to a smooth puree
  9. Garnish with plain yoghurt and coriander if desired
  • red capsicum
  • 2 tbsp
  • red onions, roughly chopped
  • 5 cloves
    garlic, peeled
  • 400 g
    tomatoes
  • 1 tbsp
    balsamic vinegar
  • 300 ml
    water
  • 2 tsp
    sugar
  • 1½ tbsp
    smoked paprika
Per serve
  • Energy
    729kJ
  • Total Fat
    6.6g
  • Saturated Fat
    1g
  • Total Carbohydrate
    23.7g
  • Sugars
    18g
  • Total Fat
    6.8g
  • Sodium
    56mg

Method

  1. Heat oven to 200°C
  2. Place capsicums in a roasting dish and drizzle with a little oil, place in oven and roast until the skin begins to blacken
  3. Remove capsicum from oven and allow to cool
  4. Once cooled, remove skin and seeds
  5. Place chopped onions and garlic in another roasting dish and drizzle with remaining oil, roast in oven until beginning to brown and cooked through
  6. Place skinned capsicum, roasted onion and garlic in a cooking pot
  7. Add canned tomatoes, balsamic vinegar, water, sugar and smoked paprika and bring to a gentle simmer, cook for approximately 10 minutes
  8. remove from heat and process to a smooth puree
  9. Garnish with plain yoghurt and coriander if desired