Tomato lovers, soup lovers, this is the kind of recipe that brings together two vibrant summer ingredients – capsicums and tomatoes and brings out their sweetness during roasting. It’s an amazing simple recipe that I love to make at the end of summer. Serve it with whichever herbs or greens that you like – basil, parsley, tarragon..any of those would be a lovely addition. Serve with a melted rye toastie and thats dinner or lunch done!
Recipe for Roasted Tomato Soup
Prep time: 5 minutes
Cook time: 40 minutes
6 x medium sized tomatoes (choose juicy red tomatoes!)
1 x red capsicum (deseeded)
1 x carrot (sliced)
1 x onion (roughly chopped)
1/2 tsp of ground coriander seeds
1/2 tsp garlic granules (I didn’t have any fresh garlic so used dry but you can definitely use fresh garlic!)
cayenne pepper (a pinch or more…depends how much chilli you like!)
handful of fresh spinach and dill
salt + pepper
1. Preheat the oven to 180 degrees. Slice the tomatoes into wedges and the capsicum intro strips.
2. Spread the tomatoes, capsicum, carrot and onion onto a tray with baking paper, season with salt and pepper and drizzle with olive oil. Bake for approximately 30 minutes.
2. Once the veggies are roasted transfer them into a medium pot and cover with water (the amount of cups of water depends how thick you would like the soup to be just make sure you cover the veggies with enough water). Add a pinch or more of the cayenne pepper and the garlic granules. Cover with a lid and bring to a simmer.
3. Simmer for around 10 minutes and then use a hand blender or a food processor to blend all the ingredients and liquid into a rich tomato soup! Season with plenty of extra salt and pepper and serve with freshly chopped dill and some fresh spinach.