Roast Capsicum and Tomato Soup


  • 2 medium red capsicums
  • 1 tbsp olive oil
  • 400g fresh tomatoes
  • 2 cups quality vegetable stock
  • 2 tbsp Worcestershire sauce


Preheat oven to 220°C (200°C fan-forced).

Prepare the capsicums and tomatoes:

Wash capsicums and tomatoes. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.
Place capsicum and tomatoes on a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.

To make the soup:

Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh.

Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.

Transfer peeled capsicum strips and tomatoes into a medium saucepan. Add stock and Worcestershire sauce.

Carefully blend everything with a stick (immersion) blender.

Bring to a boil then ladle into bowls, top with herbs and serve with the crusty bread.

You can add a spicy twist to this soup by adding chilli flakes before blending or make it decadent by adding a swirl of cream on top before serving.

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