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Roasted red capsicum & tomato soup

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B3, B9, C, P
    MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 tbs olive oil

    3. 1 large brown onion, coarsely chopped

    4. 2 garlic cloves, crushed

    5. 1 tsp ground cumin

    6. 1/4 tsp cayenne pepper

    7. 500g ripe tomatoes, coarsely chopped

    8. 500ml (2 cups) vegetable stock

    9. 1 x 425g btl Always Fresh roasted red capsicums, drained, coarsely chopped

    10. 1 x 410g can tomato puree

    11. Fresh basil leaves, to serve

    12. Olive oil, extra, to serve

    13. Bought hummus, to serve

    14. 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices

    Instructions Jump to Ingredients ↑

    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.

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