My Roasted Capsicum Soup with Basil Oil is so comforting to eat. The delicious combination of red peppers, tomato and onion roasted to perfection offers a delightfully sweet and comforting taste. I love to serve this soup with a basil oil which takes seconds to make. The flavours complement each other so well, and the colour is so vibrant!
Aside from being delicious, red capsicum has a lot of health benefits! They’re a great source of Vitamin A, B6 and C, and are packed full of antioxidants. I enjoy eating capsicum both raw and cooked. Serve strips of capsicum on a dip platter or add to your salad for a burst of colour. Capsicum is a great addition to pasta sauces and on pizza. Fill halved peppers with a delicious array of ingredients and roast – such as our Piedmontese Roasted Peppers.
I hope that my Roasted Capsicum Soup with Basil Oil will become a new favourite in your household. Do let me know in the comments below if you try it.
Roasted Capsicum Soup with Basil Oil
Vibrant in colour and full of flavour, this soup is an ideal starter or easy meal. Vegan and gluten-free!
For the soup –
- 2 red capsicums bell peppers
- 2 medium tomatoes
- 2 medium brown onions
- 2 tsp olive oil
- 1 tsp dried oregano
- 1 cup vegetable stock
- salt and pepper to taste
Basil oil –
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil extra virgin
Preheat your oven to 200 Degrees C (390 F).
Line a sheet pan with foil.
Halve your red peppers and remove the seeds and membrane.
Peel and halve your onions.
Quarter your tomatoes.
Place the peppers, onions and tomatoes on your sheet pan, and drizzle with olive oil, oregano and salt and pepper.
Roast in the oven for 30 minutes.
Place the cooked vegetables in either a blender or a saucepan (if you have an immersion blender). Add the vegetable stock, and blend until a smooth consistency.
To make the basil oil, place the basil and oil in a small blender or food processor and whiz until smooth.
Check to make sure the seasoning is to your liking.
Serve soup with a drizzle of the basil oil. Enjoy!
* Serves 4 people as a starter/entree or 2 people as a main course.
* The herb oil also works well with parsley, if you don’t have any basil.
* I have used vegetable stock to keep the recipe vegan, but you can use chicken stock if you prefer.