The temperature is starting to get cooler and some nights it’s really feeling like winter. And what better meal is there for a cold evening than soup? If you are a fan of capsicum or tomato you will love this one. Capsicum, tomato and garlic are all roasted together for a long time to bring out the really rich sweet flavours and oh my god it is tasty. I don’t think there is a better way to cook these veges than roasting. You can use whichever variety of tomatoes you like and what’s available, and I’d suggest using red or orange capsicum if you can but it doesn’t really matter. The red and orange varieties are just sweeter and well if you were to use green capsicums your soup would also end up a bit of a weird colour. Roasting does take a bit more time than just boiling everything but it’s worth the wait and you can just chuck everything in the oven then go and do something else while you wait. You’ll want to peel the skins off the capsicums and tomatoes after they’re cooked, particularly the capsicum as otherwise you’ll be left with chewy, unpleasant pieces in the soup. The easiest way to do this for both is cook then let cool, then the skin comes away pretty easily. For the garlic cloves just squeeze them out of the skin, much easier than peeling raw garlic cloves. 

This soup is perfect how it is but if you want to make a it a little bit creamy then feel free to make my cashew cream (see below) and stir it in at the end. 

This is low carb (even lower without the cashew cream) and high in Vitamin C as well as a multitude of other vitamins including Vitamin A, E, K and a range of B vitamins.

Serve with bread or toast if you like.