Roasted Tomato and Capsicum Soup
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  • Ingredients
  • 900 g-1kg tomatoes, halved (no need to remove the tops)
  • 2 large red capsicums (I just slice down each side to reveal the inner core and seeds in one piece which I discard)
  • 3 garlic cloves (keep them in their skins while roasting)
  • 1 medium red onion (skin removed and quartered)
  • olive oil
  • cracked pepper
  • 1 red chilli (optional)
  • 1 large dollop of vegetable stock concentrate (from the EDC book) or 1 scant tbs chicken/veg stock powder
  • 3-4 fresh basil leaves (or as desired)



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