Combine tomato, capsicum, onion and garlic in a baking dish.
Cover with foil and roast for about 30 minutes until vegetables are soft.
Blend the vegetables and transfer to a saucepan to re-heat.
Serve with basil, cottage cheese and toasted bread.
Recipe Hints and Tips:
Roast Tomato and Capsicum Soup is suitable for freezing for up to three months.
Freeze in an airtight container
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less