Tomato and Roasted Capsicum Soup


  • 1 Brown Onion
  • 400g Tin Chopped Tomatoes
  • 400g Tin Roasted Capsicums (Bell Peppers) (Or 3 whole if roasting yourself)
  • 2 Tablespoons Olive Oil
  • 2 Cups Chicken or Vegetable Stock or just Water.
  • 2 Garlic Cloves
  • 1 Teaspoon Cumin
  • ¼ Teaspoon Chilli Powder
  • ½ Teaspoon Salt and Pepper
  • ¼ Cup Fresh Basil


If roasting your own capsicums, place in a roasting dish and roast at 180/350 with a drizzle of olive oil for 10-15 minutes or until just starting to blacken on the skin. Sauté diced onions in olive oil for 4 minutes until tender, add the garlic, cumin, chilli and seasoning and sauté for a further minute. Add in the tomatoes, chopped capsicum and stock or water and bring to the boil, then simmer for 10 minutes. Puree and serve with fresh chopped basil for freshness.