Rich and bursting with flavour, this little red engine soup may take a little longer to cook than a regular soup, but don't be surprised if it is quickly slurped up!






Skill level

Average: 2.7 (20 votes)


  • 1 kg ripe tomatoes
  • 2 red capsicum, halved, seeds removed
  • 2 long red chillies, halved, seeds removed
  • 2 red onions peeled and quartered
  • 8 small garlic cloves, skin on
  • olive oil, for drizzling and serving
  • sea salt flakes and freshly ground black pepper
  • 2–2½ cups good quality chicken stock
  • ½ sourdough loaf, crust removed, torn into 3 cm crouton pieces
  • 2 tbsp finely grated parmesan cheese (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 160°C (325°F) Arrange the tomatoes, capsicum, chilli, onion, and garlic cloves in a baking dish, drizzle with olive oil and season to taste with salt and pepper.

Bake for 1½ hours or until the tomatoes and capsicum are charred and softened.

Place into a large saucepan with the chicken stock and, using a stick blender, blend until smooth. Bring to a slow boil over a medium heat, reduce heat and cover to keep warm.

Increase oven to 200°C (400°C). Place croutons and 1 tablespoon of olive oil in a bowl and toss until the bread is coated in the oil. Place onto a lined baking tray and bake for 10 minutes or until bread is golden and crispy.

Serve soup in a bowl, drizzle with olive oil, season with black pepper and serve topped with sourdough croutons and parmesan, if desired.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.