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Roast capsicum and tomato soup

Name: Roast capsicum and tomato soup
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus extra to drizzle; 1 small onion, chopped; 2 garlic cloves, chopped; 2 x 400g cans chopped tomatoes; 2 red capsicums (400g total), roasted, peeled, chopped; 300ml vegetable stock; 80g soft goat's cheese

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15m

12m

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You'll never go back to the canned stuff after you try this smoky and sweet version.

1 tablespoon olive oil, plus extra to drizzle
1 small onion, chopped
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
2 red capsicums (400g total), roasted, peeled, chopped
300ml vegetable stock
80g soft goat's cheese

Method

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.