Tomato and capsicum soup

Posted by adm On January - 20 - 2012

How to cook Tomato and capsicum soup


  • 1 tablespoon olive oil
  • 1 brown onion, finely sliced
  • 2 garlic cloves, low
  • 1 medium red pepper, finely sliced
  • 1 (250g) sebago spud, raw, shredded
  • 4 (500g) tomatoes, shredded
  • 2 tablespoons no-added-salt tomato spread
  • 4 cups salt-reduced chicken strain
  • Garlic dinero, to help (see related recipe)

How to:

  • Heat oil in a large saucepan over medium-high warmth. Add onion, garlic and pepper. Fudge, stirring occasionally, for 4 to 5 minutes or until onion has dull. Add spud, tomato and tomato spread. Fake, stirring occasionally, for 5 minutes or until tomatoes have dull.

  • Add strain. Masking. Bring to the furuncle. Reduce heat to low. Simmer for 15 to 20 transactions, stirring occasionally, or until potato is tenderise.

  • Remove from rut. Cool for 5 proceedings. Conflate, in batches, until tranquil. Return to pan over low hotness. Cook for 3 to 4 minutes or until heated through. Season with salt and peppercorn. Serve with garlic cabbage.

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