A celebration of Summer bursting with the lively flavours of
sun-kissed Tomatoes, tongue-tingling Capsicums & soul-soothing Garlic.
This soup is a guilt free pleasure & we feel the goodness pulsating nourishment throughout our bodies with every fabuliciouz spoonful! I hope your Fam-Bam loves it just as much as mine does.
Begin simply by quartering 1.5 kg of tomatoes & spreading those evenly in a roasting dish. Drizzle over 1 tablespoon of olive oil along with 1 tablespoon of balsamic vinegar. Season ever so generously with salt, pepper & dried thyme.
Next, squeeze a whole head of garlic into a corner of the pan & just set it aside for a moment.
Grab a baking tray & onto that goes 2 red capsicums which you’ve cut in half & removed the seeds & bitter white pith from. Make sure you place them skin side up on the tray before drizzling with a wee splash of olive oil as well.
Pop both the pan & the tray into a 180c oven for half an hour to roast.
Once done, place the capsicums into a bowl & cover them with cling film to sweat. Set that aside.
Into a big pot or saucepan, place the roasted tomatoes along with all those luscious juices from the pan. Just make sure you take that head of garlic out first!
Meanwhile, return to your capsicums as they should be done by now. Remove the cling film & the skin on all the capsicum halves should easily peel away, then into the pot they go! Remember to pour in any collected juices too – that’s all flavour!
Start to break apart your garlic head & squeeze all that soft yumminess out of the skins & into the pot!
Pour in 1 litre of chicken stock & get that on to the heat. Bring the soup to a boil & then simmer away for 15 minutes.
Finally, drag out good old Mr Buzzy (aka stick blender) to blend your soup smooth before one more go at the salt & pepper, seasoning to your taste.
Tanz Tip ~ To keep my meal completely Gluten Free, I like to serve Mini Pappadum’s alongside my soup so that I still get the crunch factor without the crusty bread.