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Tomato Soup with Roasted Vegatables

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 2 red capsicums
  • 1 medium zucchini
  • 1 large onion
  • 1 head of garlic
  • Cooking Oil
  • 1 Tbs maple syrup
  • 2 400g cans tin tomatos
  • 2 cans of water
  • 4 vegetable stock cubes or the equivilent to 4 cups
  • 2 Tbs soy sauce
  • 2 tsp paprika
  • salt and pepper

Method
 

  1. Heat your oven to 180 degrees.
  2. Cut the the capsicums in half and remove the seeds.
  3. Roughly dice the zucchini, quarter the onion and cut off the top of the garlic head.
  4. Place the vegetables into a large roasting pan and rub over a generous layer of oil. Arrange the vegetables with the capsicum skin and cut edge of the onion and garlic upwards pour a little extra oil into the garlic head.
  5. Drizzle the maple syrup over the onions and zucchini before seasoning everything with salt and pepper.
  6. Roast the vegetables for 30-40 minutes. The capsicums skin should be blackened and the other vegetables will be soft.
  7. Allow the vegetables to cool slightly and peel the capsicum skins. Placing them all into a large saucepan. Add all of the remaining ingredients.
  8. Blend the soup until it is smooth using a stick blender .
  9. Heat your soup on a medium heat until it is simmering and everything is warmed through.
  10. Season with salt and pepper before serving.