Roasted Tomato and Capsicum SoupRoasted Tomato and Capsicum Soup Roasted Tomato and Capsicum Soup

Roasted Tomato and Capsicum Soup

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 50MINS

500g roma tomatoes, halved

2 whole red capsicums

2 leeks, pale part only, halved, washed

2 tbs olive oil

1L (4 cups) Campbells Real Stock – Chicken

Freshly ground pepper, to taste

1 loaf sour dough bread, thinly sliced

Cream, to garnish

STEP 1 Pre- heat oven to 200C.

STEP 2 Place tomatoes, capsicums and leeks on a baking tray lined with non- stick baking paper. Drizzle with oil, bake for 40 minutes. Remove skins and seeds from capsicum and chop flesh.

STEP 3 Place capsicum, tomatoes and leeks in a large saucepan.

STEP 4 Add Campbells Real Stock and bring to the boil. Reduce heat and simmer for 10 minutes.

STEP 5 Puree soup in a blender until very smooth. Season to taste with pepper. Serve with sour dough bread and garnish with a swirl of cream if desired.