Roasted Tomato & Capsicum Soup

Rich, smoky, and naturally sweet, this vibrant roasted tomato & capsicum soup is the perfect way to use up late-season tomatoes and capsicums. It’s simple, flavourful, and ideal for cosy evenings.

Ingredients:

• 6–8 ripe tomatoes, halved or 30-40 cherry tomatoes

• 2 large red capsicums, deseeded and quartered

• 1 onion, peeled and quartered

• 4 cloves garlic, skin on

• 2 tbsp olive oil

• 3 cups vegetable stock

• 1 tsp smoked paprika (optional)

• Salt & pepper to taste

• Optional: fresh basil, cream or coconut cream for serving

Method:

1. Preheat oven to 200°C.

2. Place tomatoes, capsicum, onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper.

3. Roast for 30–35 minutes or until vegetables are soft and slightly charred.

4. Remove garlic skins, then transfer all roasted veg to a pot. Add vegetable stock and smoked paprika (if using).

5. Simmer for 10–15 minutes. Blend until smooth using a stick blender or in batches in a blender.

6. Adjust seasoning to taste.

   
   

Pro Tips:

• Roast the garlic with the skin on—this helps it caramelise without burning and gives a rich, mellow flavour.

• For extra depth, add a splash of balsamic vinegar or a spoonful of tomato paste while simmering to enhance the sweetness and balance the acidity.