Roasted Red Capsicum and Tomato Soup
This gorgeous red soup will brighten any autumn or winter meal. Its rich colour reflects its high anti-oxidant content. Roasting enhances the natural sweetness of vegetables such as capsicums, tomatoes and onions.
Photo: Reader's Digest Brain Power Cookbook
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- 4 large red capsicums bell peppers
- 8 large plum tomatoes halved lengthwise
- 1 red onion cut into 6 wedges
- 4 large garlic cloves unpeeled
- 1-1/2 tbsp olive oil
- 3 cups vegetable stock
- 2 tsp fresh sage finely chopped
- 16 fresh sage leaves
- to taste ground black pepper
- Preheat the oven to 190C (375F). Line two large baking trays with baking (parchment) paper. Put the whole capsicums on one of the trays. Arrange the tomatoes, cut side up, on the other tray. Bake for 20 minutes.
- Add the onion and garlic to the trays. Drizzle the onion with 2 teaspoons of the olive oil. Bake, turning the capsicums once, for 40 minutes, until the capsicums and tomatoes are very soft and the onion is tender. Set aside is cool.
- Peel the capsicums, and discard the seeds and white membrane. Peel the tomatoes. Put the capsicum and tomato flesh in a food processor with the onion. Squeeze the garlic pulp from the skins into the food processor, and puree the vegetables until smooth.
- Transfer the vegetable puree to a saucepan and stir in the stock and chopped sage. Heat until the soup is simmering.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a small frying pan over medium heat. Add the whole sage leaves and cook for a few seconds, until crisp. Drain on paper towel. Set aside the oil to cool slightly.
- Serve the soup topped with the fried sage leaves, drizzled with the reserved sage oil and sprinkled with freshly ground black pepper.
Each serving provides 656 kJ, 157 kcal, 6 g protein, 9 g fat (1 g saturated fat), 14 g carbohydrate, 8 g fibre and 492 mg sodium.