My Roasted Red Pepper Soup (Roasted Capsicum Soup) with Basil Oil is so comforting to eat, and full of vibrant flavours. The delicious combination of red peppers, tomato and onion roasted to perfection offers a delightfully sweet and comforting taste.
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 2 teaspoons of olive oil, oregano and salt and pepper.
Roast in the oven for 30 minutes.
Place the cooked vegetables, and any of their juices, in either a blender or a saucepan (if you have an immersion blender). Add the vegetable stock, and blend until a smooth consistency. See Note 4.Warm the soup through for 5 minutes to allow the flavours to develop.
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 and consistency of the soup is to your liking.Serve the soup with a drizzle of the basil oil.
Red capsicums (bell peppers) have the best flavour and are ideal for this recipe.
I have used vegetable stock in this recipe to keep it vegan, but you could also use chicken stock.
The herb oil also works well with parsley, if you don't have any basil.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Please note, the nutritional information is based on the recipe serving 4 people as a starter. The nutritional information is an estimate only.