Roasted red capsicum & tomato soup

Posted by adm On March - 6 - 2012

How to cook Roasted red capsicum & tomato soup


  • 1 tbs olive oil
  • 1 large brown onion, coarsely shredded
  • 2 garlic cloves, humbled
  • 1 tsp ground cumin
  • 1/4 tsp cayenne peppercorn
  • 500g ripe tomatoes, coarsely shredded
  • 500ml (2 cups) vegetable strain
  • 1 x 425g btl Always Fresh roasted red capsicums, knackered, coarsely sliced
  • 1 x 410g can tomato strain
  • Fresh basil leaves, to answer
  • Olive oil, redundant, to help
  • Bought humous, to service
  • 2 Turkish bread rolls, rip, toasted, dig 3cm-thick slices

How to:

  • Heat the oil in a large saucepan over medium heating. Add the onion and fake, stirring, for 3 minutes or until subdued. Add the ail, cumin and cayenne pepper and fake, stirring, for 1 moment.

  • Add the tomato, strain, capsicum and tomato strain, and bring to the furuncle. Falsify, stirring occasionally, for 8 minutes or until the tomato is tenderise.

  • Pour the tomato mixture into the bowl of a food processor and process until quiet. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with the basil and drizzle over the extra oil. Spread hummus over the Turkish toasts and serve with the soup.

  • To freeze before

  • Set aside to cool at the end of tone 3. Freeze in an airtight container for up to three months. Thaw in the fridge overnight. Reheat, stirring, in a large saucepan over medium heat.

  • Cooking time:15 min.

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