This Italian soup recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Prep 10 minutesCook 55 minutesServes 4Makes 1L
Ingredients
Method
6 Roma tomatoes, halved lengthwise
1 red capsicum, seeds removed, thickly sliced
1 brown onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
500ml (2 cups) vegetable stock, at room temperature
2 teaspoons tomato paste
50g (1/4 cup) fresh basil leaves, plus extra to garnish
For the best results, use your Breville Boss™ blender.
Preheat oven to 200°C no fan (180°C fan-forced). Line a large baking tray with non-stick baking paper
Place tomatoes, capsicum, onion and garlic onto tray. Drizzle with olive oil and season with salt and pepper. Toss lightly to coat. Roast for 40 - 45 minutes, or until golden brown and softened. Set aside to cool for 5 minutes
Using tongs, transfer roasted vegetables into blender jug. Add stock and tomato paste and secure lid. SOUP until program finishes
Add basil, season to taste with salt and pepper and secure lid. PUREE 30 seconds. Serve: Divide soup among serving bowls, drizzle salsa verde over soup and garnish with basil leaves
Salsa Verde
For the best results, use your Breville Boss™ blender.
Place anchovy fillets, parsley, capers, lemon juice and oil into the blender jug and secure lid
