Capsicum Soup

Name: Capsicum Soup
Ingredients: 1 tablespoon olive oil; 2 red onions, halved, finely chopped; 2 garlic cloves, crushed; 4 red capsicums, halved, deseeded, coarsely chopped; 1 (400 g) can diced tomatoes; 1 1/4 liters vegetable stock (I use Massell as it is currently gluten free); 250 ml thickened cream

7 ingredients

5 steps

Ingredients

1 tablespoon olive oil
2 red onions, halved, finely chopped
2 garlic cloves, crushed
4 red capsicums, halved, deseeded, coarsely chopped
1 (400 g) can diced tomatoes
1 1/4 liters vegetable stock (I use Massell as it is currently gluten free)
250 ml thickened cream

Directions

1

Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes.
2

Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens.
3

Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
4

Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added).
5

Season with salt and pepper to taste.