Capsicum Soup With Feta and Pesto Toast Recipe

Name: Capsicum Soup With Feta and Pesto Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 crushed garlic cloves; 2 teaspoons mild paprika; 1 teaspoon minced chili; 2 (400 g) cans chopped tomatoes; 2 large red capsicums, chargrilled and skin removed; 2 cups vegetable stock; 2 teaspoons brown sugar; 2 teaspoons red wine vinegar; 50 g feta cheese, crumbled; 4 slices sourdough bread, toasted; 2 tablespoons basil pesto

Servings: persons

1 tablespoon olive oil
1 onion, finely chopped
2 crushed garlic cloves
2 teaspoons mild paprika
1 teaspoon minced chili
2 (400 g) cans chopped tomatoes
2 large red capsicums, chargrilled and skin removed
2 cups vegetable stock
2 teaspoons brown sugar
2 teaspoons red wine vinegar
50 g feta cheese, crumbled
4 slices sourdough bread, toasted
2 tablespoons basil pesto

1
Heat oil in a large saucepan and saute onion until soft.
2
Add onion, chilli and paprika, cook 1 minute until fragrant.
3
Add tomatoes and capsicums, and stock, stir to combine.
4
Bring to the boil and simmer 5 minutes.
5
Add sugar and vinegar and remove from heat.
6
Cool slightly.
7
Blend or process in batches until smooth.
8
Transfer to a bowl and cover and refrigerate until cold.
9
To serve, spread toast with pesto and serve with soup topped with feta cheese.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, finely chopped, 2 crushed garlic cloves, 2 teaspoons mild paprika, and more.

Yes, Capsicum Soup With Feta and Pesto Toast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capsicum Soup With Feta and Pesto Toast

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