- 0:10 Prep
- 1:05 Cook
- 4 Servings
- Capable cooks
Roasting the tomatoes and capsicum first, before adding them to the soup, intensifies the flavour of this winter favourite.
Ingredients
- 8 large ripe tomatoes, halved crossways
- 1 red capsicum, quartered lengthways
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon caster sugar
- 2 garlic cloves, finely chopped
- 1 desiree potato, peeled, roughly chopped
- 2 cups Massel chicken style liquid stock
- 1 tablespoon tomato paste
- 1/2 cup basil leaves
Method
- Step 1Preheat oven to 180°C. Line base of a large roasting pan with baking paper. Arrange tomatoes and capsicum in a single layer in pan. Sprinkle with vinegar, oil, sugar and garlic. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool.
- Step 2Meanwhile, combine potato, stock and tomato paste in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook for 12 minutes or until potato is tender. Set aside to cool slightly.
- Step 3Blend potato and stock mixture until smooth. Return to saucepan. Blend roasted vegetables, pan juices and 1/3 cup basil leaves until smooth. Stir into potato mixture.
- Step 4Place pan over medium heat and cook for 3 to 4 minutes or until soup is heated through. Season with salt and pepper. Ladle into serving bowls. Top with remaining basil. Serve.
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
611 kj
Energy
5g
Fat Total
1g
Saturated Fat
6g
Fibre
6g
Protein
384.74mg
Sodium
13g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
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