Roasted Red Capsicum & Tomato Soup

By Heidi Flett

Cooking Roasted red capsicum & tomato soup step by step details? If you are looking cooking tips for Roasted red capsicum & tomato soup you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

This soups so easy simply raid the pantry, and you dont even need to turn on the oven.

All you have to do is throw all your ingredients of Roasted Red Capsicum & Tomato Soup

  1. 1 tablespoon olive oil
  2. 1 large brown onion, coarsely chopped
  3. 2 garlic cloves, crushed
  4. 1 teaspoon ground cumin
  5. 1/4 teaspoon cayenne pepper
  6. 500g ripe tomatoes, coarsely chopped
  7. 500ml (2 cups) Massel vegetable liquid stock
  8. 1 x 425g btl Always Fresh roasted red capsicums, drained, coarsely chopped
  9. 1 x 410g can tomato puree
  10. Fresh basil leaves, to serve
  11. Olive oil, extra, to serve
  12. Bought hummus, to serve
  13. 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices

The instruction how to make Roasted Red Capsicum & Tomato Soup

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute.
  2. Add the tomato, stock, capsicum and tomato puree, and bring to the boil. Cook, stirring occasionally, for 8 minutes or until the tomato is tender.
  3. Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
  4. Ladle the soup among serving bowls. Top with the basil and drizzle over the extra oil. Spread hummus over the Turkish toasts and serve with the soup.

Nutritions of Roasted Red Capsicum & Tomato Soup

fatContent: 424.225 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent:

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