Roast Capsicum Soup

4 to 6 people

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Roast Capsicum Soup

Despite the roasting and pureeing this soup is very quick to make and has a lovely richness.


  • 4 red capsicums
  • Olive oil for cooking
  • 6 tomatoes, halved
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 1 red chilli
  • 250500 ml (12 cups) vegetable stock
  • Salt and freshly ground black pepper


  1. Preheat oven to 180C.
  2. Rub capsicums with oil. Place in a baking tray and roast until skins blister, approx 30 minutes.
  3. 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.
  4. Remove and discard seeds and skins from tomatoes and capsicum.
  5. Puree the tomato, capsicum, onion, garlic and chilli with cooking juices. Pass through a sieve.
  6. Place puree into a saucepan and add enough stock to bring soup to a good consistency.
  7. Bring soup to the boil. Check seasoning.
  8. Ladle soup into bowls and serve.

Recipe thanks to Allan Campion and Michele Curtis

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