Roasted tomato and capsicum soup with pesto

Name: Tomato soup with capsicum and pesto recipe
Yield: 4
Ingredients: 1kg over-ripe tomatoes, halved; 600g red capsicums, seeds removed, cut into large pieces; 2/3 cup (165ml) extra virgin olive oil; 1 red onion, sliced; 2 garlic cloves, peeled, finely chopped; 3 cups (750ml) vegetable stock; 1 1/2 tsp raw sugar; 1 bunch basil, leaves picked; 1/2 garlic clove, finely chopped; 1 tbs pine nuts, toasted; 30g parmesan, finely grated; 200.00ml extra virgin olive oil; 150g sourdough breadcrumbs; 1/2 tsp smoked paprika

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 09, 2021

Elevate your favourite soup with a homemade pesto and paprika-spiced pangrattato.

1kg over-ripe tomatoes, halved
600g red capsicums, seeds removed, cut into large pieces
2/3 cup (165ml) extra virgin olive oil
1 red onion, sliced
2 garlic cloves, peeled, finely chopped
3 cups (750ml) vegetable stock
1 1/2 tsp raw sugar

Pesto (makes 180g)

1 bunch basil, leaves picked
1/2 garlic clove, finely chopped
1 tbs pine nuts, toasted
30g parmesan, finely grated
100ml extra virgin olive oil

Pangrattato

100ml extra virgin olive oil
150g sourdough breadcrumbs
1/2 tsp smoked paprika

Method

1.

Preheat oven to 180°C. Line 2 baking trays with baking paper.
2.

Place tomato and capsicum on prepared trays, drizzle with half the olive oil and season with salt and pepper. Bake for 30-40 minutes until the tomatoes and capsicums are blistered and starting to caramelise. Remove from the oven and set aside.
3.

Place remaining 1/3 cup (80ml) olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5-6 minutes, stirring constantly, until translucent and tender. Add in the baked tomatoes and capsicum and stir through, then pour over the stock and mix in the sugar. Bring to a simmer and cook for 10-12 minutes. Season to taste. Remove from the heat and, using a stick blender, whiz the soup until smooth. Strain and return to the pan to keep warm.
4.

For the pangrattato, place oil in a medium frypan over medium-high heat. Add the breadcrumbs and paprika, and cook, stirring regularly, for 7-8 minutes until golden.
5.

For the pesto, place all ingredients in a blender and whiz until completely broken down. Season to taste. (Store extra pesto in an airtight container in the fridge for up to a week.)
6.

To serve, spoon hot soup into serving bowls, drizzle with pesto and a scatter with pangrattato.