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  • Roasted Tomato and Capsicum Soup
 

Tuesday, 27 August 2019 / Published in Recipes

Roasted Tomato and Capsicum Soup

Recipe by: Campbell’s Kitchen
Serves: 4
 
 
 
 
 
 
 
 

Ingredients

500g tomatoes, halved

2 whole red capsicums

2 leeks, pale part only, halved, washed

2 tbs olive oil

1L (4 cups) Campbells Real Stock – Chicken

Freshly ground pepper, to taste

1 loaf sour dough bread, thinly sliced

Cream, to garnish

Method

  1. Pre- heat oven to 200C.

  2. Place tomatoes, capsicums and leeks on a baking tray lined with non- stick baking paper. Drizzle with oil, bake for 40 minutes. Remove skins and seeds from capsicum and chop flesh.

  3. Place capsicum, tomatoes and leeks in a large saucepan.

  4. Add Campbells Real Stock and bring to the boil. Reduce heat and simmer for 10 minutes.

  5. Puree soup in a blender until very smooth. Season to taste with pepper. Serve with sour dough bread and garnish with a swirl of cream if desired.

Tagged under: Dinner, Easy, Soup, tomato, Vegetable

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