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“I love tomato soup, but wanted to make it healthier, by lowering sodium and fat. It turned out so yummy, even my hubby loved it! this is soup for 2 people, just double to make it serve 4.”

Ingredients Nutrition


  1. preheat oven to 220 degrees. spray a nonstick pan with oil and place the capsicum half skin side up. leave it to cook for about 15 minutes, or until skin is starting to calapse.
  2. put the carrot, onion, and garlic in a food processor and chop finely. spray a large saucepan with oil and heat the onion, carrot and garlic on high for about 2 minutes.
  3. add the stock and bring to the boil. leave to simmer for about 5 minutes. add the tomatoes and the herbs and tomato paste. stir and allow to continue to simmer. add vegetta, stir inches.
  4. take capsicum out of oven and put into a plastic bag so it can sweat and then remove the skin, roughly chop and add to the soup. allow it to simmer for 5 minutes.
  5. take off the heat and allow to cool slightly. using a stick blender, or in batches in a food processor blend the soup as smooth as you can. taste it and add more herbs if needed. then stir in the evapourated milk and serve.

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