Roasted red capsicum & tomato soup
Ingredients:
- 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.