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Ingredients

1kg red capsicum, deseeded, quartered
2 garlic cloves, unpeeled
1.5kg ripe tomatoes, halved
Olive oil cooking spray
1 teaspoon caster sugar
4 cups Massel chicken style liquid stock

Gremolata

2 lemons, rind finely grated
2 garlic cloves, crushed
1/3 cup basil leaves, finely chopped

Method

Step 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place capsicum, skin side up, on 1 tray. Place garlic and tomatoes, cut side up, on remaining tray. Spray with oil. Sprinkle tomatoes with sugar. Season with salt and pepper.
Step 2 Roast vegetables for 35 to 40 minutes or until capsicum skins blister and tomatoes are soft. Set aside until cool enough to handle. Remove skins from capsicum, tomatoes and garlic.
Step 3 Puree capsicum, tomatoes and garlic, in 2 batches, in a food processor. Pour into a large saucepan. Add stock. Bring to the boil, uncovered, stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until heated through.
Step 4 Make gremolata: Combine lemon rind, garlic and basil in a small bowl.
Step 5 Ladle soup into bowls and sprinkle with gremolata.

Roast tomato and capsicum soup

How to make Roast tomato and capsicum soup

Ingredients

Gremolata

Method