Roast capsicum & tomato soup

Detailed step-by-step description of how to cook the dish "Roast capsicum & tomato soup". Try it by all means

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.
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).
Return the soup to the pan and reheat over medium-low heat. Pour soup into warmed bowls, sprinkle with soft goat's cheese, drizzle with the extra olive oil, season, and serve.

Source

1 tbsp olive oil, plus extra to drizzle

1 small onion, chopped

2 garlic cloves, chopped

2 x 400g cans chopped tomatoes

2 red capsicums , roasted, peeled, chopped

300ml vegetable stock

80g soft goat's cheese

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