In this wintry weather a bowl of soup surely will warm up your soul. My family loves this tomato and red capsicum soup. It’s easy to make plus the Parmesan toast is very addictive!
Serves: 4-6
Preparation: 30 minutes
Cook: 55 minutes
Ingredients:
2 red capsicums
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
1 carrot, chopped
2 x 410g cans chopped tomatoes
750ml vegetable stock
salt and pepper to taste
chopped fresh chives, to garnish
Parmesan Toasts
125gr butter, softened
1/4 cup grated parmesan
2 tbsp chopped fresh chives
2 cloves garlic, crushed
1 baguette, cut diagonally into 1cm thick slices
Method:
- Quarter capsicums and remove seeds and membranes. Grill skin-side up to blacken skins. Seal in a sandwich bag and let stand for 5 minutes. Scrape off skins.
- Heat oil in a large saucepan. Add onion, garlic, celery and carrot. Cook, stirring, for about 5 minutes, or until soft. Add tomatoes and stock. Season with salt and pepper. Bring to boil. Simmer, covered, for about 45 minutes. Remove from heat. Add capsicums. Cool slightly.
- Puree soup in batches. Return soup to saucepan. Stir over a medium heat until hot.
- Meanwhile, to make parmesan toast, combine butter, parmesan, chives and garlic in a bowl. Spread over one side of baguette slices.
- Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
- Garnish soup with chives. Serve with toasts.
