Red Capsicum Soup
From sprout 16 years agoIngredients
- 4 red capsicums (peppers), halved and seeded shopping list
- 8 tomatoes, halved shopping list
- 3 cups of vegetable stock shopping list
- 2 tbsp fresh basil shopping list
- salt and pepper shopping list
- shaved parmesan to serve shopping list
How to make it
- Preheat oven to 200C. Place capsicums on a baking tray, skin side up. On a separate tray, place tomatoes flesh side up. Brush the capsicums and tomatoes with olive oil, and bake 40 minutes or until capsicum skins are blackened and tomatoes are soft.
- Place capsicums in a plastic bag, tie top and leave till cooler, then peel away the skins. Remove tomato skins.
- Place capsicums and tomatoes in a food processor and process w a little stock until smooth. Place mixture in a saucepan with remaining stock and cook over medium heat till hot.
- When ready to serve, remove from heat, stir through basil leaves and serve in warm bowls. Garnish with fresh cracked pepper and salt, and shaved parmesan.
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