Roast Tomato And Capsicum Soup

Dish up a bowl of creamy tomato and capsicum soup. Roasting the vegetables first intensifies the flavour.

The ingredient of Roast Tomato And Capsicum Soup

• 1kg red capsicum deseeded quartered
• 2 garlic cloves unpeeled
• 1 5kg ripe tomatoes halved
• olive oil cooking spray
• 1 teaspoon caster sugar
• 4 cups massel chicken style liquid stock
• 2 lemons rind finely grated
• 2 garlic cloves crushed
• 1 3 cup basil leaves finely chopped

The Instruction of roast tomato and capsicum soup

• preheat oven to 200u00b0c line 2 baking trays with baking paper place capsicum skin side up on 1 tray place garlic and tomatoes cut side up on remaining tray spray with oil sprinkle tomatoes with sugar season with salt and pepper
• roast vegetables for 35 to 40 minutes or until capsicum skins blister and tomatoes are soft set aside until cool enough to handle remove skins from capsicum tomatoes and garlic
• puree capsicum tomatoes and garlic in 2 batches in a food processor pour into a large saucepan add stock bring to the boil uncovered stirring occasionally over medium high heat reduce heat to medium low and simmer for 15 minutes or until heated through
• make gremolata combine lemon rind garlic and basil in a small bowl
• ladle soup into bowls and sprinkle with gremolata

Nutritions of Roast Tomato And Capsicum Soup

fatContent: 79 109 calories
saturatedFatContent: 1 grams fat
carbohydrateContent: n a
sugarContent: 11 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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