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Tomato And Roasted Capsicum Soup

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Ingredients
  Red capsicum 1 , cut in half (Pepper)
  Oil 2 Tablespoon
  Ripe tomatoes 1 Pound, peeled and chopped (500 Grams)
  Onion 1 , chopped
  Vegetable stock 12 Ounce (1 1/2 Cup / 375 Milliliter)
  Tomato paste 2 Tablespoon
  Cracked black pepper To Taste
  Shaved parmesan cheese 2 Tablespoon (For Garnish)
  Fresh sage leaves 3 , fried
  Rosemary 3 , fried
  Oil 2 Teaspoon (For Deep Frying)
Directions

Place capsicum under hot grill or over gas flame and cook until skin blackens.
When cool enough to handle remove skin and discard.
Heat oil in a pan, add tomatoes and onion and cook, stirring, over medium heat for 5 minutes.
Add capsicum, vegetable stock and tomato paste and cook over low heat for a further 15 minutes or until vegetables are soft.
Place tomato mixture in bowl in food processor and process until pureed.
Return soup to saucepan, season with pepper and simmer until sauce is heated through.
Ladle soup into bowls and garnish with Parmesan and fried herbs.

Recipe Summary

Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Capsicum

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