PREP TIME: 20 min
COOK TIME: 30 min
READY TIME: 50 Min
CALORIES: 210 (per serving)
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- 5 red capsicums (peppers), quartered
- 1 tablespoon oil
- 2 cloves garlic
- 2 red onions, chopped
- 4 tomatoes, peeled and chopped
- 4 cups (32 fl oz) chicken stock
- Cracked black pepper
1 Place capsicum (pepper) quarters under a hot grill, skin side up, and grill until skins are black and charred.
2 Put capsicums (peppers) in a plastic bag, seal and allow to stand for 5 minutes. Remove capsicums from bag and peel away skins.
3 Heat oil in a frypan over medium heat. Add garlic and onions and cook for 4 minutes or until onions are soft and golden.
4 Add tomatoes and cook for 5 minutes or until tomatoes are very soft. Place capsicums (peppers) and tomato mixture in a blender or food processor and process until smooth.
5 Return mixture to saucepan and add stock. Place pan over medium heat for 5 minutes or until soup is hot.
6 Sprinkle with cracked black pepper and serve with toast.
Calories: 210 Kcal
Fat: 4.8 g
Sodium: 630 mg
Carbs: 36.9 g
Protein: 2.4 g
Replace chicken stock vegetable stock for a vegetarian option.
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.