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
Keyword capsicum, delicious, easy hummus, gluten free option, red pepper, roasted vegetables, simple, soup, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 195 kcal
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


  1. Preheat your oven to 200 Degrees C (390 F).

    Line a sheet pan with foil. 

  2. Halve your red peppers and remove the seeds and membrane.

    Peel and halve your onions.

    Quarter your tomatoes.

  3. Place the peppers, onions and tomatoes on your sheet pan, and drizzle with olive oil, oregano and salt and pepper.

  4. Roast in the oven for 30 minutes.

  5. 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.

  6. To make the basil oil, place the basil and oil in a small blender or food processor and whiz until smooth.

  7. Check to make sure the seasoning is to your liking.

    Serve soup with a drizzle of the basil oil. Enjoy!

Recipe Notes

* 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.

Nutrition Facts
Roasted Capsicum Soup with Basil Oil
Amount Per Serving
Calories 195 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 243mg11%
Potassium 360mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 6g7%
Protein 1g2%
Vitamin A 2660IU53%
Vitamin C 89mg108%
Calcium 32mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.