Capsicum Soup

1. 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. 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. 3

   Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.

4. 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. 5

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.