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
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Pre- heat oven to 200C.
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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.
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Place capsicum, tomatoes and leeks in a large saucepan.
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Add Campbells Real Stock and bring to the boil. Reduce heat and simmer for 10 minutes.
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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.
