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  • Recipe Room  »  Spicy roasted capsicum and tomato soup



    • 2 medium red capsicums
    • 1 tbsp olive oil
    • 1 (400g / 1lb) can diced organic tomatoes
    • 2 cups vegetable stock
    • 2 tbsp Worcestershire sauce

    To serve

    • freshly ground black pepper
    • cheesy toast
    • freshly chopped herbs

    Spicy roasted capsicum and tomato soup

    The soup is great served warm or cold with a number of different toppings such as cheesy bread or Gazpacho-style salad. Or do what I did; mix and match.


    Preheat oven to 220C (200C fan-forced, 425F, gas mark 7).

    Wash capsicums thoroughly. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.Place capsicum in a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.

    Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh. Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.

    Transfer peeled capsicum strips into a medium saucepan. Add canned tomatoes, stock and Worcestershire sauce. Blend everything with a stick (immersion) blender. Bring to a boil then serve.

    To serve, distribute the soup between bowls. Serve with cheesy bread. Sprinkle with freshly chopped herbs, if you like.

    If serving the soup cold, allow the soup to come to room temperature then chill in the fridge. Top this version with a finely diced salad of cucumbers, tomatoes, onion and capsicum.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Make a big batch of soup and freeze in small containers ready for those times when you just don’t have the time to cook.

    • Capsicums are best stored unwrapped in the vegetable drawer of the fridge. Red and yellow capsicums keep for up to five days but green ones will last about a week.

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