Roasted Capsicum & Tomato Soup

Episode 33 - Roasted Capsicum & Tomato Soup

Serves 4


  • 2 red Capsicums, seeded, grilled until blackened, peeled
  • 8 ripe Roma tomatoes, halved
  • 1 Red Onion, cut into quarters
  • 1 Garlic bulb, halved horizontally
  • 1 fresh Red Chilli, seeded and chopped
  • 4 sprigs of Thyme
  • 2 tbsp of Olive oil
  • 2 cups of Vegetable Stock
  • Sea salt and cracked pepper
  • 4 tbsp of fresh, chopped Parsley


  1. Preheat the oven to 180°C. Cut the capsicums into quarters and remove seeds.
  2. Place under a grill and cook until blackened. Remove from grill and place in a plastic bag for about 5 minutes to soften skin.
  3. Remove from the bag and peel skin away. Place capsicum aside.
  4. Place the tomatoes, red onions, garlic, chilli and thyme in a roasting pan. Drizzle over the olive oil.
  5. Season generously and cook for 30 minutes until softened.
  6. Remove the garlic, onion and thyme from the roasting pan and set aside.
  7. Add the capsicums and pour the stock into the roasting pan and return to the over for 10 minutes.
  8. Meanwhile remove the onions and garlic from their papery skins and whiz in the food processor to form a paste.
  9. Remove the roasting pan from the oven and add the tomatoes to the food processor. Whiz.
  10. Strain the soup mixture into a saucepan and pass stock from the roasting pan through the sieve to remove the maximum mixture.
  11. Discard the dry soup pulp.
  12. Heat the soup gently and season to taste. Garnish with chopped parsley.
  13. Serve with warmed, crusty bread.