Roast Tomato & Capsicum Soup

Need some inspiration for your homegrown tomatoes?

Homemade roasted tomato and capsicum soup with tomatoes straight from the garden is always delicious — and you can make as much as you like, then use it as a sauce in just about everything!

This took around 45 minutes from start to finish, including picking the tomatoes.

And yes, of course Frankie isn’t eating it! Haha.

Ingredients

As many tomatoes as your plants will give
2 potatoes chopped into cubes
2 capsicum chopped
3 cups veggie stock (I used frozen homemade stock)
4 twigs rosemary
1 onion diced
A handful of basil
1 bulb of garlic
2 tablespoons tomato paste
2 tablespoons brown sugar
salt & pepper to taste

Method

Roast the tomatoes, capsicum & the whole bulb of garlic for about 45mins - cover with oil and rosemary, cut the potato, onion and basil, fry all together in a pan, add tomato paste & sugar, stir. Add the stock and let it boil until the potato is soft.

Transfer all into a big pot, add the tomatoes, garlic and capsicum - blend. Serve with crusty yummy bread & sour cream if you so please.