Red Capsicum and Tomato Soup
Red Capsicum and Tomato Soup



  • 2 red capsicum
  • 2 shallots, halved
  • 500g plum tomatoes
  • 4 cloves of garlic
  • 2 tbsp olive oil
  • 25g butter
  • 450ml veg stock
  • Preheat the oven to 200C. Place the capsicum on an open gas flame to blacken all over. Once cool enough to handle, peel off the black skin, remove the seeds, and set aside. Pop the shallot halves, garlic cloves, and tomatoes on a baking tray and drizzle with oil. Bake for 30 minutes.
  • Melt the butter in a large pan, and add the roasted shallots, tomatoes, capsicum, and garlic. Add the stock and cook for 5 minutes, then blend with a stick blender and serve with bread.
30 mins
4 serving
This recipe pairs perfectly with the Cantine Settesoli Azalea Nerello Mascalese 2020 from Sicily, Italy.

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