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.

Roast capsicum and tomato soup with garlic croutons
0 Likes
Prep Time:
6 minutes
Cook Time:
11 minutes
Total Time:
17 minutes
Cozy up with a quick 17-minute roast capsicum and tomato soup, topped with crispy garlic bread croutons.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 small brown onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme leaves
  • 170g packet garlic bread
  • 330g jar whole roasted peppers, drained, halved
  • 410g can crushed tomatoes
  • 44.40 gm tomato paste
  • 1 litre salt reduced chicken style liquid stock
  • Plain reduced-fat Greek-style yoghurt, to serve
  • Small fresh basil leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, sauté onion, garlic, and thyme until softened, about 3 minutes. Roughly chop half of the garlic bread into 4 pieces. Increase heat to high, then add capsicum, tomatoes, tomato paste, stock, and chopped bread to the pan. Bring to a boil, then reduce heat to medium and simmer for 6 to 8 minutes, stirring occasionally.
  • Cube the rest of the bread into 1cm pieces. Heat a frying pan over medium-high heat and add the cubed bread. Cook, tossing occasionally, for 2 minutes until golden and toasted.
  • Blend soup with a stick blender until smooth. Divide among bowls and garnish with yoghurt, croutons, basil leaves, salt, and pepper before serving.

Similar Recipes