Rainbow Capsicum and Tomato Soup

5 medium sized yellow/green/red and orange capsicums

Extra virgin olive oil (to drizzle)

1 large red onion

3 cloves of garlic

4 cups of good quality chicken or vegetable stock

5 large vine-ripe tomatoes or 350ml good quality tomato passata

Handful of fresh basil

Salt and pepper to taste


1. Quarter and deseed capsicums, roughly slice onions and half tomatoes. Place tomatoes and capsicums skin-side up on roasting tin, scatter onions and garlic through, drizzle with oil and sprinkle with salt and pepper. Roast for 45 mins on 190 degrees Celsius.

2. Remove tray from over, allow to cool and at this point you can remove skin from tomatoes and capsicums if you wish. Place all roasted ingredients into large pot with stock. (NB if it is out of season you can use a good quality passata in place of watery- winter tomatoes at this point).

3. Add ½ of basil leaves and simmer for 10-15 minutes. Blend until smooth and add remainder of chopped basil. Add cream for a little bit of decadence if you are feeling so inclined.


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