Quick & Easy

Tomato and capsicum soup

This tomato and capsicum soup will have you wondering why you ever bothered with the tinned stuff. The addition of the beans and the chilli give a hearty and spicy kick. Enjoy with fresh crusty bread.
tomato and capsicum soup



1.Heat oil in large saucepan; cook onion, chilli and garlic, stirring, until onion softens. Add puree, tomato and capsicum; cook, stirring, about 1 minute or until tomato softens.
2.Add potato and half the stock to pan; bring to the boil. Simmer, covered, about 25 minutes or until potato is tender. Cool 10 minutes, then blend or process soup, in batches, until smooth.
3.Return soup to pan; add remaining stock and beans; stir over medium heat until hot.

If you prefer a chunky-style soup, blend only half the soup until smooth then stir it into the unblended soup.


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