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Tomato and Roasted Capsicum Soup
- RECIPE MAKES: 4 Serves
- PREP TIME: 15 mins
- COOK TIME: 20 mins
Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion, cook, stirring, 1-2 mins until softened. Add garlic, tomato, roasted capsicum and stock. Season, bring to the boil,reduce heat to medium-low, simmer 5 mins.
Step 2
Cool slightly, process in batches, using a blender until smooth (You can pass the soup through a sieve for an even smoother texture, if desired).
Step 3
Return soup to saucepan, reheat over medium-low heat; 5-10 mins. Pour soup into bowls, drizzle with olive oil, season, and serve.
Top tip:
You can find easy recipes to roast capsciums via a simple google search.
Refer to labels for allergen and other product information.
Ingredients
- 1 tablespoon olive oil, plus extra to drizzle
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 x 400g cans chopped tomatoes
- 2 red medium capsicums, roasted, peeled, chopped
- 1 ¼ cups vegetable stock
- Salt and pepper, to taste
Table
