Tomato, Capsicum & Basil Soup
One of my favorite recipes to make all year round - created by my beautiful mum, Nicky.
Ingredients
Directions
- 1
Preheat the oven to 180°C or 360°F and line a baking tray with baking paper.
- 2
Cut the tomatoes into quarters and add to the tray, cut side up. Cut the capsicums into quarters and place on the tray.
- 3
Drizzle over 2 tablespoon of extra virgin olive oil and season with sea salt.
- 4
Roast in the preheated oven for 30 minutes.
- 5
Heat the remaining olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook until softened.
- 6
Add the paprika and chilli flakes and cook until softened. Season with sea salt and black pepper.
- 7
Add the roasted capsicum and tomato, then stir in the chopped basil.
- 8
Pour in the stock and bring to the boil, then reduce the heat to medium-low and simmer for 20 minutes.
- 9
Blend the soup with a stick blender until smooth and creamy.
- 10
Taste and adjust the seasoning if necessary, then serve garnished with the reserved basil leaves.
- 11
Serve with toasted sourdough or bread of choice, if desired.
