Everyday Meals

Roasted Capsicum And Tomato Soup


This deliciously rich roasted capsicum soup will become a favourite when entertaining!

Prep time:30 mins

Cook time:55 mins

Serves: 6


  • 5 red capsicums, halved and seeds removed
  • Oil spray
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 teaspoons smoked paprika
  • 100g thinly sliced pancetta, chopped
  • 140g tub Leggo’s Tomato Paste
  • ½ teaspoon sugar
  • 4 cups chicken stock
  • Basil leaves and freshly ground black pepper, for garnish
  • Crusty bread, for serving


Step 1

Place capsicum cut side down on a baking paper lined tray. Spray with oil and bake in a preheated oven at 200°C for 30 minutes. Wrap capsicums in foil and stand for 30 minutes.

Step 2

Remove and discard capsicum skins, reserving residual liquid. Chop capsicums into a 1.5cm dice.

Step 3

Heat oil in a large saucepan. Sauté onion, paprika and pancetta for 3 minutes or until onion is tender. Add capsicum, residual liquid, Leggo’s Tomato Paste and sugar, cook stirring for 2 minutes. Add stock and bring to the boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally.

Step 4

Puree ¾ of the soup until smooth, stir in remaining soup. Reheat if necessary and serve garnished with basil and pepper with crusty bread on the side.

Tasty Tip!

Roasted capsicums are ‘steamed’ in foil to loosen the skins, making them easy to peel once cooled. Always reserve the residual liquid as it’s packed with flavour!

Roasted Capsicum And Tomato Soup
Average user rating:
  • 5

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