A |  A |  A
United Kingdom  | 
SiSU Wellness

Roast capsicum & tomato soup

Last Updated: 17 January 2019








Roast capsicum & tomato soup

Capsicums contain anti-inflammatory properties which help to reduce the onset of illnesses.


4 cups of cherry tomatoes

2 red capsicums, cut into chunks

1 red onion, chopped

1 tbsp of olive oil

1 tbsp of balsamic vinegar

3 cups of water 

2 tsp of stock powder (gluten free, reduced salt)

Ground black pepper

2 tbsps of greek yoghurt



1. Preheat oven to 180°C / 350°F. Grease and line two baking trays with baking paper.

2. In a large bowl combine tomatoes, capsicums and onions.

3. Pour over oil and vinegar. Toss to combine.

4. Scatter tomato mixture across the two prepared trays.

5. Bake for 40 minutes or until onions are beginning to caramelize and tomatoes are soft. Allow to cool to room temperature.

6. Place tomato mixture, water and stock, in batches, into a tall blender jug. Secure the lid.

7. Blend on high speed for 20 seconds or until smooth. Season to taste with pepper.

8. Pour pureed soup into a clean pot and bring to a simmer.

9. Stir through the yoghurt then serve soup with a slice of toasted bread.


Serves 2

Similar articles:
Chewy oatmeal cookies

A simple classic recipe for a sweet afternoon treat.

Read more
Carrot cake energy bites

The chia seeds in this recipe provide you with a natural energy ...

Read more
Beetroot hummus sandwich

Beetroot improves blood flow around the body helping to prevent heart disease.

Read more
Top posts

Best muscle building exercises
Hair loss nutrition tips
3 Simple tips to reduce sugar
Weight loss myths
Lower blood pressure naturally
← Back to library
We use cookies to give you the best experience on our website. By clicking or navigating this site, you agree to our use of cookies, including for analytics.
You can change your cookie settings at any time. To learn more, please read our Privacy Policy Close