Preparation time
15min
Total time
40min
Portion
4
portion(s)
Level
easy
Ingredients
Variation Roasted capsicum and tomato soup
- 2 red capsicum, quartered lengthways
- 500 grams fresh tomatoes, quartered
- 1 red onion, peel and roughly chopped
- 20 grams olive oil
- 4 sprigs parsley, leaves only
- 3 cloves garlic, peel and cut in half
- 1 level teaspoons fresh rosemary, finely chopped
- 400 grams homemade/good quality chicken stock
- 50 grams Parmesan cheese, To serve
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 200 degrees. Place capsicum and red onion on baking tray, spray with olive oil (or rub onto capsicum skin) and roast for 30 - 40 minutes or until just roasted (not burnt) you can remove skin or use it.
Put Parmesan into Thermomix bowl with measuring cup on lid. Grate for 10 seconds speed 9. Set aside.
Put garlic cloves into Thermomix bowl with MC on lid. Mince for 3 seconds speed 7. Scape down sides.
Add olive oil and tomatoes and cook 100 degrees, speed 1 for 8 minutes.
Add stock, parsley, rosemary, roasted capsicum and onion, a pinch of salt, crack of pepper and cook for 20 minutes speed 1, 100 degrees.
Purée for 1 minute speed 9. If rough texture, repeat this.
Serve with Parmesan and cracked pepper.
Roasted capsicum and tomato soup
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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