Very Quick Tomato and Roasted Capsicum Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Healthy and quick !! Taken from a Super Food Ideas magazine Ingredients:
1 tablespoon olive oil |
2 garlic cloves, crushed |
250 g chargrilled red capsicums, drained and diced |
820 g tomato soup |
1 cup milk |
oregano leaves, chopped |
50 g feta cheese, crumbled |
2 teaspoons balsamic vinegar |
Directions:
1. Heat oil in big pot and cook garlic.
2. Add capsicum and cook for 1 minute, stirring.
3. Add soup,milk and 2 cups cold water.
4. Stir to combine.
5. Cover and bring to the boil, stir occasionally.
6. Simmer,covered for 10 minutes.
7. Remove from heat and puree in food processor or with stick blender - take care as hot.
8. Add oregano and balsamic vinegar.
9. Season with salt and pepper.
10. Reheat for about 7 minutes.
11. Serve sprinkled with feta.
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