Tomato, Roast Capsicum & Bean Soup
Taste the smoky flavors of roasted capsicum and aromatic herbs in this hearty tomato, bean soup. Perfect for a comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spc.com.au.
Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Serving bowl
- Ladle
Ingredients
- 2 large red capsicum, seeded, quartered
- 1 large onion, wedges
- 3 garlic cloves, skin on
- 2 roma tomatoes, quartered
- 2 tbsp olive oil
- 1 bunch sage, half leaves chopped, remaining fried to serve
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried chilli flakes
- 1L vegetable stock
- 2 x 410g cans Ardmona Rich and Thick Classic Tomatoes
- 140g Ardmona Tomato Paste
- 1 tsp sugar (optional)
- 400g can cannellini (white) beans, rinsed, drained
- 1/4 cup thickened cream
- Extra-virgin olive oil to drizzle
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