Roasted Capsicum Soup


  • Capsicum (red, yellow and green) – 1 each de-seeded and cut into big chunks
  • Onion (medium) – 1 cut into big chunks
  • Garlic – 3 cloves (unpeeled)
  • Salt – To taste
  • Black pepper – To taste
  • Dried oregano – ¼ tspn
  • Olive oil spray or olive oil – As required
  • Water – 2 to 3 cups


  1. In a baking tray place the vegetables, spray/ add olive oil, sprinkle salt, black pepper and dried oregano.
  2. Give it a toss to coat the veggies in the spices and oil.
  3. Place in a pre-heated oven at 220ºcelcius for 30 minutes.
  4. Take and turn the vegetables half way through the roasting time.
  5. In the meantime place water in a pan to boil.
  6. Once done, peel the skin off the capsicum.
  7. Place them in the pan with boiling water, squeeze out the roasted garlic from the peel, add the onions.
  8. Turn the stove to medium-high, cover and cook for 3 minutes.
  9. Turn the stove off and use a hand blender (or mixie) to blend the mix into a soup.
    Season in required and serve hot.


  1. Instead of water, you could use stock or break a stock cube in the water for flavour.
  2. If you don’t have oil spray, drizzle some oil.
  3. The soup may be sweet to your liking as roasting brings out sweetness from the vegetables used in the recipe, so season or add spice accordingly.

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