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Roasted red capsicum & tomato soup

by wiki
28 June, 2021
in Dinner
0
Roasted red capsicum & tomato soup
Roasted red capsicum & tomato soup

This soup’s so easy – simply raid the pantry, and you don’t even need to turn on the oven.

Nutrition

  • 1775 kj                  Energy
  • 21g                        Fat Total
  • 4g                          Saturated Fat
  • 10g                        Fibre
  • 13g                        Protein
  • 50g                        Carbs (total)
All nutrition values are per serve

0

Roasted red capsicum & tomato soup

Serves: 4
Cooking time: 15 minutes
Level: Easy
Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 500g ripe tomatoes, coarsely chopped
  • 500ml (2 cups) Massel vegetable liquid stock
  • 1 x 425g btl Always Fresh roasted red capsicums, drained, coarsely chopped
  • 1 x 410g can tomato puree
  • Fresh basil leaves, to serve
  • Olive oil, extra, to serve
  • Bought hummus, to serve
  • 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices

Instructions

  • Step 1
    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute.
  • Step 2
    Add the tomato, stock, capsicum and tomato puree, and bring to the boil. Cook, stirring occasionally, for 8 minutes or until the tomato is tender.
  • Step 3
    Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
  • Step 4
    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.

Notes

To freeze ahead: Set aside to cool at the end of step 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.

Related Video

 

  • Author: Heidi Flett
  • Image credit: Chris Chen
  • Publication: Australian Good Taste
Tags: tomatoes
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