adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chargrilled capsicum soup with olive tapenade
0 Likes
Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Elevate capsicum soup with crunchy croutons and olive tapenade for a sensational twist.
Ingredients:
  • 2 270g jars chargrilled capsicum, drained
  • 18.20 gm olive oil
  • 2 garlic cloves, chopped
  • 500ml (2 cups) vegetable liquid stock
  • 1 400g can Italian diced tomatoes
  • 4.50 gm sugar
  • 40.00 ml olive tapenade
  • 1 75g pkt croutons
Instructions:
  • Add the capsicum to a large food processor bowl and blend until smooth.
  • In a large saucepan over medium heat, heat oil until shimmering. Stir in garlic and cook for 1 minute. Add capsicum puree, stock, canned tomatoes, and sugar. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, until soup slightly thickens, about 6 minutes.
  • Season the dish with a touch of salt and pepper to taste. Add a dollop of flavorful olive tapenade and sprinkle with crispy croutons before serving.

Similar Recipes