Tri-Colour Roasted Capsicum Soup

    2 hours

    The full colour spectrum of capsicums are roasted with garlic are blended with fennel-infused vegetable stock to create this colourful low-fat soup.

    56 people made this

    Serves: 2 

    • 2 red capsicums
    • 1 green capsicum
    • 1 yellow capsicum
    • 8 cloves garlic, peeled
    • 1/2 lemon
    • 3 cups vegetable stock
    • 1 teaspoon fennel seed
    • 1/4 teaspoon dried thyme
    • ground black pepper to taste

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 190 degrees C. Halve all capsicums lengthwise, remove seeds and place, cut side up, in a shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over capsicums. Roast for 1 hour, until soft. Remove from oven and set aside to cool.
    2. Meanwhile, pour vegetable stock into a 2-litre saucepan and add fennel seeds. Bring to the boil, cover and simmer.
    3. When capsicums are cool enough to touch, remove skin. Cut a large slice from each capsicum and dice. Set aside for garnish.
    4. Sieve fennel seeds from stock and return to the boil. Add thyme and simmer 15 minutes, reducing amount of stock.
    5. In a blender, process remaining capsicums, garlic and 7 tablespoons of hot stock just long enough to chop the capsicums but not purée them; you want to be able to see the different colours.
    6. Pour the blended capsicum into the stock and stir well. Add black pepper to taste and diced capsicum for garnish, and serve immediately. Do not cook any longer as the colours will fade.

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    Reviews in English (44)


    A true celebration of the bell pepper in all its glorious colors. We've enjoyed it both served hot and cold. The lemon juice serves to keep the pepper flavor bright, and of course roasted garlic is a perfect complement to peppers. Be careful out there with the fennel if you are not fond of anise/licorice (we love it, but it should be a supporting note, not the melody!). Leslie, you suggest that we use home made vegetable stock rather than canned if possible; I concur - it would have been great to have had YOUR vegetable stock recipe to work with (I'll look for it under broths/stocks in All Recipes). I took the liberty of using fresh minced lemon and french thyme from my garden in place of the dry thyme the recipe calls for, used sea salt to puree some fresh garlic to use (in place of the garlic salt, which I find can be a bit acrid), and added the luxury of a few drops of a very good extra virgin olive oil to garnish along with the reserved julienned pepper. Thanks for a visually appealing as well as tasty addition to my soup recipe collection! Cristen G.  -  14 Jan 2003  (Review from Allrecipes USA and Canada)


    Delish! I didn't completely peel the skin from the peppers (kind of a pain) and it didn't matter at all.  -  09 Mar 2005  (Review from Allrecipes USA and Canada)


    Fantastic soup which received rave reviews from my dinner guests last night. I used 8 peppers, but cut down the broth from 6 cups to 5. The peppers were very easy to skin after leaving them to steam in a sealed plastic bag. I Served the soup with crumbled feta cheese on top. I'll definitely be making it again...very soon!  -  01 Dec 2006  (Review from Allrecipes USA and Canada)