Directions:
- 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.
- 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.
- Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
- 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).
- Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.93 Kcal (1247 kJ) | ||
| Calories from fat | 256.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.52g | 44% | |
|---|---|---|---|
| Sodium | 139.97mg | 6% | |
| Potassium | 86.91mg | 2% | |
| Total Carbs | 6.08g | 2% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 4.4mg | 7% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 240.99 Kcal (1009 kJ) | ||
| Calories from fat | 207.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 44% | |
|---|---|---|---|
| Sodium | 113.22mg | 6% | |
| Potassium | 70.3mg | 2% | |
| Total Carbs | 4.92g | 2% | |
| Sugars | 1.8g | 9% | |
| Dietary Fiber | 0.92g | 5% | |
| Protein | 2.2g | 5% | |
| Vitamin C | 3.5mg | 7% | |
| Calcium | 12.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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