Trade up the tinned soup for our roasted tomato and capsicum version

Name: Roasted tomato and capsicum soup with feta recipe
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: 4
Ingredients: 1kg roma tomatoes, scored with a cross on the top; 2 red capsicums (about 450g total), seeds removed, halved lengthwise; 1 red onion, halved; 1 tsp smoked paprika; 1 tsp fennel seeds, crushed; 2 tbs extra virgin olive oil, plus 1 tsp extra; 6 cups (1.5L) Vegetable Liquid Stock; 1 bunch (250g) cherry truss tomatoes; 200g firm Greek feta, drained; 1/4 bunch oregano, leaves picked, to serve

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30m

1h 55m

Roasted tomato and capsicum soup with feta

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by Helena Moursellas

May 12, 2020

Traditional tomato soup gets a snappy makeover in this nutritious winter meal.

1kg roma tomatoes, scored with a cross on the top
2 red capsicums (about 450g total), seeds removed, halved lengthwise
1 red onion, halved
1 tsp smoked paprika
1 tsp fennel seeds, crushed
2 tbs extra virgin olive oil, plus 1 tsp extra
6 cups (1.5L) Massel Vegetable Liquid Stock
1 bunch (250g) cherry truss tomatoes
200g firm Greek feta, drained
1/4 bunch oregano, leaves picked, to serve

Method

1.

Preheat oven to 220°C. Grease a large baking tray and line with baking paper.
2.

Half-fill a large saucepan with water and place over high heat. Bring to the boil and blanch tomatoes for 30 seconds- 1 minute until scored skin begins to fold back. Transfer tomatoes to a bowl of iced water and, working quickly, peel skin and remove core. Discard skin and arrange tomatoes on prepared tray with capsicum, onion, paprika and fennel seeds. Season to taste, drizzle with 1 tbs olive oil and toss to combine. Roast for 40-50 minutes until vegetables start to caramelise.
3.

Transfer roasted tomato mixture to a large saucepan. Add stock and place over high heat. Bring to the boil, then reduce heat to medium-low and simmer for 40-45 minutes until vegetables begin to break apart. Reduce heat to low and keep hot.
4.

Line a small baking tray with baking paper. Drizzle cherry tomatoes with 1 tbs olive oil, season to taste, and arrange on prepared tray (keep attached on truss). Roast for 15-16 minutes until blistered.
5.

Heat extra 1 tsp olive oil in large non- stick frypan over high heat. Using a paper towel, pat feta dry before frying. Cook, turning halfway, for 2-4 minutes until golden. Drain on paper towel and break into smaller pieces.
6.

Transfer roasted tomato mixture into a food processor and whiz until smooth. Season to taste. Divide the soup among bowls, and top with blistered cherry tomatoes and feta. Scatter over oregano leaves and black pepper to serve.