Roasted capsicum, tomato & coriander soup

Recipe: Roasted Capsicum, Tomato & Coriander Soup


  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeds removed, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 3 roasted red capsicums (about 300g), peeled, roughly chopped
  • 2 cups (500ml) salt-reduced gluten-free vegetable stock
  • 1/3 cup (80g) low-fat yoghurt
  • Chopped coriander, to garnish


  1. Heat oil in a large pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft.
  2. Add garlic and chilli, and cook, stirring, for 1 minute. Add tomatoes and capsicum, and stir to combine.
  3. Add stock, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until the mixture reduces slightly. Set aside to cool a little, then blend, in batches, until smooth.
  4. Return soup to pan over medium heat until heated through. Season to taste with sea salt and freshly ground black pepper.
  5. Serve garnished with a dollop of low-fat yoghurt and chopped coriander.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)