Roast Capsicum Tomato Soup

The ingredient of Roast Capsicum Tomato Soup

• 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 massel vegetable liquid stock
• 80g soft goats cheese

The Instruction of roast capsicum tomato soup

• 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
• 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
• return the soup to the pan and reheat over medium low heat pour soup into warmed bowls sprinkle with soft goats cheese drizzle with the extra olive oil season and serve

Nutritions of Roast Capsicum Tomato Soup

calories: 168 973 calories
calories: 9 grams fat
calories: 4 grams saturated fat
calories: 13 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 374 15 milligrams sodium
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calories: nutritioninformation

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