Roasted peppers (or capsicums as we call them in Australia) really trigger something inside my Italian and Spanish soul. As they roast away in my oven, I’m instantly transported to my Nanna’s little red brick apartment. A visit to her place often meant a snack of her roasted capsicums piled onto fresh bread that Mum and I would pick up at the local bakery on our way over.
What I love most about roasted capsicums is how versatile they are. You can toss them through a pasta, layer them on focaccia, turn them into a dip, or blitz them into a silky soup. Just like we’re doing in this episode of my one pan meals.
This soup is dairy free, gluten free and vegan, but you’d never know it. It’s so nourishing, filling and flavourful. Take it from my partner, who rarely eats a meal without meat, this is one of the few meat-free dishes he not only eats, but requests weekly. You could add a little drizzle of cream, but honestly, it’s perfect just the way it is.
Tomatoes, capsicums and garlic are drenched in good quality extra virgin olive oil, seasoned generously with salt and pepper, then roasted until soft, caramelised and jammy. Everything is then simmered in a pot with chicken stock (or veg stock if you want to keep it fully plant-based) and a handful of basil before being blitzed into a smooth, velvety soup.
It’s simple, wholesome and makes my belly feel full, warm and cozy. I always eat this one curled up on the couch with my little pussycat tucked into my lap… it just tastes better that way.
Let me know if you give it a try! x
This One Pan Meals series will be available exclusively to my paid subscribers. I aim to send 1 recipe every week (moving this series to a Thursday morning, Australian time)! Your support means so much and helps me keep creating the cozy, comforting recipes you love. Thank you for being here and for cooking along with me — it truly means the world. If a paid subscription is not your thing, you can access so many free recipes over on my website.
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