Roasted tomato and capsicum soup

Serves: 4
Preparation Time: 15
Cooking Time: 50


  • 500g roma tomatoes, halved
  • 2 whole red capsicums
  • 2 leeks, pale part only, halved, washed
  • 2 tbsp olive oil
  • 1L (4 cups) Campbell’s Real Stock - Chicken
  • Freshly ground pepper, to taste
  • 1 loaf sour dough bread, thinly sliced
  • Cream, to garnish


  1. Pre- heat oven to 200°C.

  2. Place tomatoes, capsicums and leeks on a baking tray lined with non- stick baking paper. Drizzle with oil, bake for 40 minutes. Remove skins and seeds from capsicum and chop flesh.

  3. Place capsicum, tomatoes and leeks in a large saucepan.

  4. Add Campbell’s Real Stock and bring to the boil. Reduce heat and simmer for 10 minutes.

  5. Puree soup in a blender until very smooth. Season to taste with pepper. Serve with sour dough bread and garnish with a swirl of cream if desired.


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