Roasted Red Capsicum Soup

Roasted Red Capsicum Soup

Using your Russell Hobbs Perfect Toast Toaster, lightly toast and butter a thick slice of Sourdough bread to dip into this silky smooth soup. Heart warming and delicious....

  • 2 tbs olive oil
  • 1 red onion, peeled and diced
  • 1 carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp dried oregano
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 2 tbs tomato paste
  • Salt & black pepper, to taste
  • 4 ripe tomatoes, diced
  • 1 litre chicken stock
  • 300g roasted red peppers, thinly sliced
  • 1 cup fresh basil leaves, roughly torn
  • 100ml cream (optional)


Method (Serves 4)

Preparation Time: 10 minutes
Cooking Time: 45 minutes

  1. Heat the oil in a large saucepan over high heat.  Add the oil, onion, carrot, celery, oregano, thyme and bay leaf and cook for 5 minutes until tender.
  2. Stir in the garlic, tomato paste, salt and pepper then increase the heat and add the tomatoes and stock.  Reduce heat and simmer for 20 minutes.
  3. Turn the heat off, stir in the cream and red peppers.  Let cool for 20 minutes.
  4. Discard the bay leaf and ladle the soup into your Russell Hobbs blender.  Cover and process soup in batches until smooth
  5. Serve with fresh basil leaves, a drizzle of cream and hot buttered toast for dippin

Tip: You can purchase roasted red peppers from your local supermarket or deli