Tomato and capsicum soup

An abundant supply of farm-fresh produce needs a fresh recipe idea!

Recipe «Tomato and capsicum soup» presented in category Recipes / Meat, to prepare this dish you will need no more 34 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 medium red capsicum, finely chopped, 1 sebago potato, peeled, chopped , 4 tomatoes, chopped, 2 tbsp no-added-salt tomato paste, 4 cups salt-reduced chicken stock , Garlic bread, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 medium red capsicum, finely chopped 
• 1 sebago potato, peeled, chopped 
• 4 tomatoes, chopped 
• 2 tbsp no-added-salt tomato paste 
• 4 cups salt-reduced chicken stock 
• Garlic bread, to serve 

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened. Add potato, tomato and tomato paste. Cook, stirring occasionally, for 5 minutes or until tomatoes have softened.
2. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 to 20 minutes, stirring occasionally, or until potato is tender.
3. Remove from heat. Cool for 5 minutes. Blend, in batches, until smooth. Return to pan over low heat. Cook for 3 to 4 minutes or until heated through. Season with salt and pepper. Serve with garlic bread.