Roasted red capsicum & tomato soup

Cooking Soups Roasted red capsicum & tomato soup

This soups so easy - simply raid the pantry, and you dont even need to turn on the oven.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Shellfish free
  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.
  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.
  3. Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
  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.

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1 tbsp olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1/4 tsp cayenne pepper
500g ripe tomatoes, coarsely chopped
500ml vegetable 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

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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