Roasted Red Capsicum Tomato Soup
From taram 16 years ago
- 20 minutes to make
- Serves 8
Not only is it comforting, but this soup is REALLY good for you. It contains around 4.3 serves of vegetables in just one serving. Plus this soup also contains lots of tomatoes and tomato paste, which are both high in Lycopene. Read more Lycopene is an antioxidant, and not just any old antioxidant, but the most potent nutritional antioxidant that has been discovered. Nutritional Information: (per serve) Energy 626.3kJ, Protein 4.3g, Fat (Total) 4.9g (Saturated) 1g, Carbohydrates (Total) 23.5g (Sugars) 14.5g, Dietary Fibre 5.4g, Sodium 585.6mg. 4.3 serves of vegetables. See less
Ingredients
- 2Tbsp olive oil shopping list
- 2 large brown onions, chopped shopping list
- 4 garlic cloves, crushed shopping list
- 2tsp ground cumin shopping list
- 1/2tsp paprika (or cayenne pepper) shopping list
- 1kg ripe tomatoes, chopped shopping list
- 1L vegetable stock shopping list
- 2 x 340g bottles roasted capsicums (or 440g capsicums, roasted) shopping list
- 2 x 410g cans tomato puree shopping list
- salt and pepper shopping list
How to make it
- Heat oil in a large saucepan over medium heat and cook onions for 3 minutes or until soft. Add garlic, cumin & paprika and cook, stirring, for 1 minute.
- Add tomatoes, stock, capsicums & tomato puree and bring to the boil. Cook for around 8 minutes, until the tomatoes are tender.
- Remove from the heat and puree with a stick blender.
- Season with salt and pepper and serve.
People Who Like This Dish 2
- pintobean New Port Richey, FL
- taram Melbourne, AU
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