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How to make Roasted vegie soup

Yield = 4
Prep time: 0:30
Cook time: 1:20
Total time: 1:50

Ingredients

  • 1 kg butternut pumpkin, peeled, seeded, cut into 2.5cm pieces
  • 2 large red capsicums, seeded, chopped
  • 2 red onions, chopped
  • Spray olive oil
  • 1 tablespoon olive oil
  • 4 rashers short-cut bacon, chopped
  • 400 g can diced tomatoes
  • 2 1/2 cups vegetable stock
  • 1/2 Coles bakery rustic baguette, sliced diagonally
  • 120g Coles Finest Goats Cheese in Ash
  • Fresh basil leaves, to serve

Method

  • Step 1 Preheat the oven to 180C or 160C fan-forced. Line 2 large oven trays with baking paper. Arrange pumpkin, capsicum and onion on trays. Spray with oil. Roast, swapping trays halfway through cooking, for about 1 hr, or until soft and lightly caramelised.
  • Step 2 Heat oil in a large saucepan over medium heat. Add the bacon and cook, stirring often, for 3 mins or until lightly browned. Add the roasted vegetables, tomatoes and stock. Cover and bring to a simmer, then cook, partially covered, for 10 mins. Season to taste.
  • Step 3 Preheat grill on high. Toast both sides of bread. Spread with goat’s cheese. Top the soup with basil, and serve with the toasts.