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!
Course Entree, Main Course, Soup, Starter
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 195kcal
Author Alexandra


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.


Calories: 195kcal | Carbohydrates: 12g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 243mg | Potassium: 360mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2660IU | Vitamin C: 89mg | Calcium: 32mg | Iron: 0.8mg