Name: Tomato, capsicum and basil soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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

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.

Serves 4

Prep

10M

Cook

25M

Total

35M

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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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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