Roast capsicum & tomato soup

Roast capsicum & tomato soup


The ingredient of Roast capsicum & tomato soup

  1. 1 tablespoon olive oil, plus extra to drizzle
  2. 1 small onion, chopped
  3. 2 garlic cloves, chopped
  4. 2 x 400g cans chopped tomatoes
  5. 2 red capsicums (400g total), roasted, peeled, chopped
  6. 300ml Massel vegetable liquid stock
  7. 80g soft goats cheese

The instruction how to make Roast capsicum & tomato soup

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 1-2 minutes until softened. Add garlic, tomato, capsicum and stock. Season, bring to the boil, then reduce heat to medium-low and simmer for 5 minutes.
  2. Cool slightly, then blend in batches, in a food processor or blender until smooth (You can pass the soup through a sieve for an even smoother texture, if desired).
  3. Return the soup to the pan and reheat over medium-low heat. Pour soup into warmed bowls, sprinkle with soft goats cheese, drizzle with the extra olive oil, season, and serve.

Nutritions of Roast capsicum & tomato soup

fatContent: 168.973 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 7 grams protein


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