Winter is quickly coming to an end. The days are getting warmer, however the nights still have a a crisp feel to them.
Hot soups are always a favourite to enjoy on a cool night and I am making the most of them before the season changes.
Soups are an easy way to explore different flavour combinations easily. This roast capsicum and hummus soup was inspired by a tapas plate.
The smoky sweet charred capsicum matched with the smooth creamy yet nutty hummus was delicious yet complex. These flavours have transformed into a soup with texture and depth. A delicious soup to send out the winter.
3 ox heart tomatoes, halved
6 eschallots, skin on, halved
1 whole garlic
2 tablespoons olive oil
6 red capsicum, halved and seeds removed
1 long red chilli, halved and seeds removed
500ml vegetable stock
Hummus, to serve
extra virgin olive oil, to serve
Preheat oven to 180°C. Line two large baking trays with foil.
Lay tomatoes, eshcallots and garlic on one tray. Drizzle with half the olive oil and season with salt and pepper.
Lay the capsicum and chilli, skin side up on the other tray. Drizzle with remaining olive oil and season.
Roast for 1-1 ½ hours, or until the escallots are tender and the capsicums are slightly charred (one tray may take longer than the other so check after 1 hour).
Once roasted (and while still hot), place whole capsicums and chilli in a bowl and cover with cling film. Leave to cool slightly. When cool enough to handle, carefully remove the seeds and skin.
Place the capsicum and chilli in a large saucepan.
Meanwhile remove the eschallots and garlic from their skins and add to the saucepan along with the tomato.
Add stock and bring to a simmer over medium heat. Cook for 20 minutes, or until all vegetables are very tender.
Leave to cool slightly before pureeing in a blender, until smooth.
Serve soup with a swirl of hummus and olive oil.
Soup will freeze well (without the hummus) for up to 3 months.