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Tomato and capsicum soup recipe

Nothing says comfort like a warm bowl of soup.

Serves: 4

Ingredients

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What to do

  • 1. Preheat the oven to 200°C (180°C fan-forced) and line two baking trays with baking paper.

  • 2. Cut the capsicums into quarters and remove the seeds and membranes. Arrange on one of the prepared trays and drizzle over 1 tablespoon of the olive oil.

  • 3. Cut the tomatoes into quarters and arrange on the second tray, cut side up. Drizzle over 1 tablespoon of the olive oil.

  • 4. Place the trays in the oven and roast the vegetables for 30 minutes.

  • 5. Meanwhile, heat the remaining olive oil in a large heavy-based saucepan over medium heat, add the onion and garlic and cook until softened.

  • 6. Add the paprika and chilli and season to taste with salt and pepper.

  • 7. Add the roasted capsicum and tomato, then stir in the chopped basil and sauté for 20 minutes or until softened and collapsed.

  • 8. Pour in the stock and bring to the boil, then reduce heat to medium–low and simmer for a further 20 minutes.

  • 9. Blend the soup with a stick blender until smooth and creamy.

  • 10. Taste and adjust the seasoning if necessary, then serve garnished with the basil leaves.

  • Recipe from Living the Healthy Life by Jessica Sepel, published by Macmillan Australia, RRP $39.99.

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