Roast Capsicum & Tomato Soup

A full bodied soup which leaves a tingle on your tongue,

simply perfect on a chilly evening.


Grab yourself a baking dish & bung in 2 capsicums (deseeded & quartered), 1kg of juicy red tomatoes (quartered also) & 3 garlic cloves (peeled & crushed open with the side of your knife). Drizzle over a wee bit of olive oil & whack in a 200c oven to roast for 40 minutes.

When time is up, simply transfer that lot, including all the luscious juices, into a saucepan & give it a jolly good blitz with Mr Buzzy (aka stick blender) until it’s lovely & smooth before seasoning well with salt & white pepper.

Stir through an entire tub (300g) of sour cream, then gently reheat.

Pop in some cooked pasta to oomph it up a wee bit & It’s Chompin Time!


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