Tomato And Roasted Capsicum Soup Recipe
Ingredients
| Pepper red | 1 To taste, cut in half | |
| Oil | 2 Tablespoon | |
| Ripe tomatoes | 500 Gram, chopped | |
| Onion | 1 , chopped | |
| Vegetable stock | 1 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Cracked black pepper | 1 To taste | |
| Shaved Parmesan cheese, to garnish | ||
| Few sage leaves and rosemary fried in a little oil | ||
Directions
Place capsicum under hot grill or over gas flame and cook until skin blackens.
When cool enough to handle remove skin and discard.
Heat oil in a pan, add tomatoes and onion and cook, stirring, over medium heat for 5 minutes.
Add capsicum, vegetable stock and tomato paste and cook over low heat for a further 15 minutes or until vegetables are soft.
Place tomato mixture in bowl in food processor and process until pureed.
Return soup to saucepan, season with pepper and simmer until sauce is heated through.
Ladle soup into bowls and garnish with Parmesan and fried herbs.
When cool enough to handle remove skin and discard.
Heat oil in a pan, add tomatoes and onion and cook, stirring, over medium heat for 5 minutes.
Add capsicum, vegetable stock and tomato paste and cook over low heat for a further 15 minutes or until vegetables are soft.
Place tomato mixture in bowl in food processor and process until pureed.
Return soup to saucepan, season with pepper and simmer until sauce is heated through.
Ladle soup into bowls and garnish with Parmesan and fried herbs.
Chef
