Tomato, Capsicum and Herb Soup
Print Recipe Tomato, Capsicum and Herb Soup
Slice the red capsicum into eighths, removing the centre. Then chop the tomatoes into four or five slices. Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, capsicum with the garlic, fresh rosemary, dried thyme, and a drizzle more olive oil on top. Roast at 200C for 30 minutes.
Once the vegetables have finished roasting put them into a liquidizer with the apple cider vinegar, tomato puree, & pepper and basil. As the soup blends, slowly add in the water until you reach your desired consistency. Once you have reached this pour the soup straight into bowls and serve