Skip to main content

Recipe

A Bite To Eat With Alice: Red vegetable romesco soup with garlicky toasts

Prep time: 
5
Cook time: 
75
Skill level: 
Low
Serves: 
4
A picture of capsicum romesco soup with burrata in bowl.

Optional but delectable, the burrata mingles superbly with the romesco. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

Jump to Recipe

Australian comedian and actor Dave O’Neil joined Alice in the kitchen.

He shared that he's not a fan of capsicum.

Alice's challenge was to change his mind with this red veggie soup.

A picture of capsicum, onion, almonds and stock roasting in a saucepan.

Bake for 45 minutes to allow the flavours to fully develop. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Red vegetable romesco soup with garlicky toasts

Prep time: 
5
Cook time: 
75
Skill level: 
Low
Serves: 
4

Ingredients

 

Garlicky toasts

Method

  1. Preheat the oven to 190°C (170°C fan).
  2. In a large casserole dish or roasting pan, combine the capsicums, onion, garlic and both tomatoes. Sprinkle with the paprika and cayenne pepper. Pour in the stock, olive oil and vinegar, scatter with the almonds and give it all a stir.
  3. Cover with a lid or foil and bake for 45 minutes, or until all the ingredients are softened.
  4. Remove the lid or foil and increase the oven temperature to 210°C. Bake for a further 15–20 minutes, or until the almonds are slightly toasted.
  5. Meanwhile, for the garlicky toast, slice the baguette on a sharp angle as thin as you can. Place them on a lined baking tray, splash with olive oil and pop them in the oven till golden , remove & rub the slices of toasted baguette with fresh garlic for a hit of heat and flavour.
  6. In quarter batches, transfer the contents of your roasting vessel to a blender and whiz until smooth, transferring each batch to a soup pot. (Alternatively, transfer the whole lot to a soup pot and purée with a stick blender.)
  7. Bring the soup to a simmer and season to taste. Ladle into bowls and drizzle with olive oil. If using the burrata, add one ball to each bowl and use a knife to pierce the skin to let the cheesy goodness escape into the soup. Serve immediately with garlic toasts.
Back to top