Tomato & Roasted Capsicum Soup with Parmesan Toasts

In this wintry weather a bowl of soup surely will warm up your soul.  My family loves this tomato and red capsicum soup. It’s easy to make plus the Parmesan toast is very addictive!

Serves: 4-6

Preparation: 30 minutes

Cook: 55 minutes


2 red capsicums

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

2 stalks celery, chopped

1 carrot, chopped

2 x 410g cans chopped tomatoes

750ml vegetable stock

salt and pepper to taste

chopped fresh chives, to garnish

Parmesan Toasts

125gr butter, softened

1/4 cup grated parmesan

2 tbsp chopped fresh chives

2 cloves garlic, crushed

1 baguette, cut diagonally into 1cm thick slices


  1. Quarter capsicums and remove seeds and membranes.  Grill skin-side up to blacken skins.  Seal in a sandwich bag and let stand for 5 minutes.  Scrape off skins.
  2. Heat oil in a large saucepan.  Add onion, garlic, celery and carrot.  Cook, stirring, for about 5 minutes, or until soft.  Add tomatoes and stock.  Season with salt and pepper.  Bring to boil.  Simmer, covered, for about 45 minutes.  Remove from heat.  Add capsicums.  Cool slightly.
  3. Puree soup in batches.  Return soup to saucepan.  Stir over a medium heat until hot.
  4. Meanwhile, to make parmesan toast, combine butter, parmesan, chives and garlic in a bowl.  Spread over one side of baguette slices.
  5. Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
  6. Garnish soup with chives.  Serve with toasts.



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