Roasted Tomato, Capsicum & Feta Soup

Serves: 4–6

Ingredients

1–1.5kg ripe tomatoes (any mix is great)
1 large red capsicum, seeds removed and cut into chunks
1 large onion, roughly chopped
3–4 cloves garlic, peeled
¼ cup Elle Olive Extra Virgin Olive Oil, plus extra to finish
1 tsp sea salt
Cracked black pepper
½–1 cup vegetable or chicken stock

To Serve

Feta cheese, crumbled
Extra Elle Olive Extra Virgin Olive Oil for drizzling
Fresh basil or herbs (optional)

Method

  1. Preheat the oven to 200°C.
  2. Place the tomatoes, capsicum, onion and garlic onto a large baking tray. Drizzle generously with Elle Olive Extra Virgin Olive Oil and season with sea salt and cracked black pepper.
  3. Roast for 35–40 minutes, or until the tomatoes are soft and lightly caramelised, the capsicum is tender and the onion is golden around the edges.
  4. Transfer the roasted vegetables and all of their juices to a blender or large pot. Add ½ cup of stock and blend until smooth.
  5. Add additional stock as needed to reach your preferred consistency.
  6. Heat the soup over a low to medium heat for 5–10 minutes. Taste and adjust the seasoning if required.

Serve

Ladle into bowls and finish with crumbled feta, a generous drizzle of Elle Olive Extra Virgin Olive Oil, cracked black pepper and fresh basil if using.

For the best finish, don't stir the olive oil through the soup, allow it to sit on top before serving.

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