Tomato, capsicum and bean soup

Winter comfort food has never been better with this effortless soup and irresistible garlic bread, filled with capsicum, tomatoes and beans.
Tomato, capsicum and bean soup



1.Preheat the oven to moderate, 180°C.
2.Heat oil in a large saucepan. Add onions, capsicum and chilli; cook, stirring, until soft.
3.Add undrained tomatoes and stock; bring to boil. Reduce heat and simmer, covered, for 15 minutes, or until thickened slightly.
4.Meanwhile, beat butter and garlic in a small bowl until well combined.
5.Cut bread into 1cm slices, keeping base of bread stick intact. Spread bread slices with butter mixture; wrap in foil. Bake for 15 minutes, until heated through.
6.Blend or process soup until smooth. Return to pan, add beans and stir until hot. Serve with garlic bread.

The bread can be prepared several hours ahead.


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