Roast capsicum & tomato soup

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

Recipe «Roast capsicum & tomato soup» presented in category Recipes / Soups, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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 goat's cheese, drizzle with the extra olive oil, season, and serve.