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.
So, tell me – what is your favourite soup recipe? Some of my favourites (aside from my Roasted Capsicum Soup, of course!) are Potato, Pumpkin and Sweet Potato, Carrot and Broccoli and Potato Soup.
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.
Enjoy!
Alex xx
Roasted Capsicum Soup with Basil Oil
Ingredients
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
Instructions
- 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!
Love roasted peppers and this dish is so low in calories too.
Thank you, Amanda!
I doubled the recipe to make a big batch of this for the week since I love this soup so much! It always comes out delicious! I serve this with garlic bread or a grilled cheese sandwich which makes this the perfect meal!
Rachel, this soup is a favourite with our readers. I am so pleased that you, too, enjoyed it and appreciate that you let me know. Your serving ideas sound delicious. 🙂
This soup is yummy!
Thank you, Sharon!
Made this for my mother in law who loves basil and capsicum! She said it was one of the best capsicum soups she’s ever tasted! Thank you!
Ally, it is such a pleasure to know that your mother-in-law was so complimentary about our Roasted Capsicum Soup. Thank you. 🙂
Capsicum and basil is a match made in heaven! This soup is a treat 🙂
Thank you, Chris!
Yum! This recipe is so delicious and tasty! My family loved this recipe! Can’t wait to make this again!
Hi Beth, I am delighted that you and your family enjoyed the Roasted Capsicum Soup. Thank you for taking the time to let me know. 🙂