Roasted capsicum, tomato & coriander soup

A soothing soup is called for on a Thursday night, and you can have this one on the table in less than 30 minutes.

Recipe «Roasted capsicum, tomato & coriander soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 1 long red chilli, seeds removed, finely chopped, 2 x 400g cans chopped tomatoes , 3 roasted red capsicums , peeled, roughly chopped, 2 cups salt-reduced gluten-free vegetable stock, 1/3 cup low-fat yoghurt , Chopped coriander, to garnish.

Ingredients:

• 2 tsp olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 long red chilli, seeds removed, finely chopped 
• 2 x 400g cans chopped tomatoes 
• 3 roasted red capsicums , peeled, roughly chopped 
• 2 cups salt-reduced gluten-free vegetable stock 
• 1/3 cup low-fat yoghurt 
• Chopped coriander, to garnish 

Instructions

1. Heat oil in a large pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic and chilli, and cook, stirring, for 1 minute. Add tomatoes and capsicum, and stir to combine. Add stock, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until the mixture reduces slightly. Set aside to cool a little, then blend, in batches, until smooth.
2. Return soup to pan over medium heat until heated through. Season to taste with sea salt and freshly ground black pepper. Serve garnished with a dollop of low-fat yoghurt and chopped coriander.