Winter

Tomato, capsicum and basil soup

Packed full of goodness, this flavorsome tomato, capsicum and basil soup is beautiful served hot with toasted croutons on a cool Winter's evening.

tomato, capsicum and basil soup

Serves 4

Prep

10M

Cook

25M

Total

35M

Women's Weekly Food

Ingredients

4 roma tomatoes, roughly chopped

1 red capsicum, seeded, roughly chopped

3 cup vegetable stock

2 clove garlic, crushed

1/4 cup basil leaves

croutons, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Arrange tomatoes and capsicum on a baking tray. Spray with oil. Bake 15-20 minutes, until tender.

2.Bring stock to boil in saucepan. Add baked tomato, capsicum and garlic. Reduce heat and simmer 5 minutes.

3.Using a hand blender, process soup until smooth. Reheat gently and season to taste. Serve topped with basil leaves.

Process soup in the cooking pot, or transfer it to a food processor or blender and puree. Then return it to the pot and reheat gently.
Note

Women's Weekly Food