This is so much more than just tomato soup with the addition of roasted chillies, capsicum, garlic and onions to create a sweet rich flavour.
1 large sweet chilli, halved and deseeded
1 yellow capsicum, halved and deseeded
1 large onion, halved
1 clove garlic
1 tablespoon olive oil
1 chicken or vegetable stock cube
1 sprig fresh basil
2 teaspoons dried oregano
1 teaspoon sugar
1 pinch freshly ground pepper, to taste
1 tablespoon tomato paste
1 (400g) tin plum tomatoes in tomato juice
1 pinch salt, to taste
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Directions Preparation:10min › Cook:1hour › Extra time:1hour10min › Ready in:2hours20min
Preheat oven to 220 degrees C.
Place the chilli, capsicum, onion and garlic onto a baking tray and drizzle over a small bit of olive oil. Put into the oven and allow to roast for 20 to 25 minutes. Some of the chilli edges may blacken but this ok and improves the flavour.
While the vegetables are roasting make up 500ml of stock with the stock cube and add to a heavy bottomed saucepan on a low heat. Add basil, oregano, sugar, pepper, tomato paste and tinned tomatoes. Stir well and leave to simmer.
After 25 minutes add the roasted vegetables and leave to simmer for a further 30 minutes.
Take the mixture from the saucepan and put into a blender. Blend the contents until nice and smooth then return to the saucepan. You may have to do this in batches.
Add salt to taste and eat with a lovely big chunk of bread.
Loved this. A couple minor changes.. the capiscum I used was orange as that was what I had in the fridge and for the sweet pepper, I used a Hatch pepper. Also used chicken base instead of a cube. This is delicious.. hot or cold - 13 May 2013