My love affair with soup continues as the winter trajectory is upon us. This winter soup is splendid, and despite the fact that the tomatoes in this recipe out-number the capsicums threefold, the capsicum flavour is the true essence of this recipe, and is most certainly the stand out ingredient. Serve with warm, crusty bread and even choose to spice it up with some chorizo sausage on the side, as we did, for a more guilty interpretation of this meal. As we continue to brave the Melbourne cold, I am sure there will be more soul nourishing soup ideas to come.
Ingredients & Preparation:
4-6 bullet chillies, chopped
6-8 garlic cloves, crushed
1 red onion, chopped
2 red capsicums, sliced
5 vine ripened tomatoes, quartered
2 x 400g tinned tomatoes (such as La Gina)
1 large carrot, grated
1 small bunch basil, chopped
8-10 parsley stocks, chopped
1 litre chicken stock or vegetable stock
Extra virgin olive oil
Sea Salt
Ground Black Pepper
Thickened cream or natural yogurt to serve
Parsley, chopped for garnish
Heat a large non-stick pan to medium heat. Meanwhile, preheat oven to 200 degrees Celsius. Add olive oil and the onion, garlic and chillies. Sauté for 1-2 minutes. Stir through vine ripened tomatoes and capsicum, ensuring they are well coated in the mixture. Place in a 200 degrees Celsius oven and roast for about 30 minutes.
Remove from oven and add all remaining ingredients. Simmer for at least an hour. Remove from heat and let the soup cool slightly. Purée the soup in a blender, adding more stock if the soup is too thick. Gently reheat the soup.
Spoon in to bowls, and garnish with cream or yogurt and a sprinkle of parsley. Simply divine.
Serves at least 6. Great left over the next day, or for a great winter starter at your next dinner party.
Bon Appetit!
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