Family friendly Entrees

Roasted capsicum, tomato and coriander soup

Name: Roasted capsicum, tomato and coriander soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 long red chilli, seeds removed, finely chopped; 2 x 400g cans chopped tomatoes; 3 roasted red capsicums (about 300g), peeled, roughly chopped; 2 cups (500ml) salt-reduced gluten-free vegetable stock; 1/3 cup (80g) low-fat yoghurt; Chopped coriander, to garnish

Rate now

15m

20m

Roasted capsicum, tomato & coriander soup

Jump to recipe

by Chrissy Freer

Nutritionist and food writer

Oct 02, 2015

A soothing soup is called for on a cold winter's night, and you can have this one on the table in less than 30 minutes.

2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chilli, seeds removed, finely chopped
2 x 400g cans chopped tomatoes
3 roasted red capsicums (about 300g), peeled, roughly chopped
2 cups (500ml) salt-reduced gluten-free vegetable stock
1/3 cup (80g) low-fat yoghurt
Chopped coriander, to garnish

Method

1.

Heat oil in a large pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic and chilli, and cook, stirring, for 1 minute. Add tomatoes and capsicum, and stir to combine. Add stock, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until the mixture reduces slightly. Set aside to cool a little, then blend, in batches, until smooth.
2.

Return soup to pan over medium heat until heated through. Season to taste with sea salt and freshly ground black pepper. Serve garnished with a dollop of low-fat yoghurt and chopped coriander.