Roasted Tomato and Capsicum Soup‏

It is starting to get freezing over here in England! Which means I can now regularly make a big batch of soup and heat it up whenever I get a bit cold or hungry. And there are so many different soups to make! Here is one that is super simple and full of flavour.

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Ingredients

3 large beef tomatoes or 6-8 medium tomatoes
2 red capsicums (bell peppers)
2 brown onions
4 cloves garlic
2 tsp dried oregano
Olive oil
4 cups of herb stock
Salt and pepper

Directions

Pre-heat oven to 180°C.

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Chop all the vegetables and place on a baking tray. Sprinkle with the oregano and salt and pepper and drizzle with olive oil. Place in the oven and bake for 50 minutes until the vegetables are nice and soft and have the nice roasted aroma.

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In a large pot, pour in the vegetable stock and bring to a boil. Add the roasted vegetables and simmer for 10 minutes. Then using either a blender for a hand blender, whizz the vegetables until smooth. Taste it, and season it if required.

Serve hot with a drizzle of olive oil.