Capsicum Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.