Roast capsicum & tomato soup

Posted by adm On October - 29 - 2011

How to cook Roast capsicum & tomato soup


  • 1 tbs olive oil, plus extra to moisten
  • 1 small onion, sliced
  • 2 garlic cloves, sliced
  • 2 x 400g cans chopped tomatoes
  • 2 red capsicums (400g tally), roasted, raw, shredded
  • 300ml vegetable strain
  • 80g soft stooge's cheeseflower

How to:

  • Heat oil in a large saucepan over medium oestrus. Add onion and make, stirring, for 1-2 minutes until dull. Add ail, tomato, capsicum and strain. Flavour, bring to the furuncle, then reduce heat to medium-low and simmer for 5 proceedings.

  • Cool slimly, then blend in batches, in a food processor or blender until still (You can pass the soup through a sieve for an even smoother texture, if desired). Return the soup to the pan and reheat over medium-low rut. Pour soup into warmed bowls, sprinkle with soft butt's cheeseflower, drizzle with the extra olive oil, temper, and dish.

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