Roasted Tomato and Capsicum Soup Recipe
- 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.
