Roast Capsicum Tomato Soup

The ingredient of Roast Capsicum Tomato Soup

• 1 tbsp olive oil help extra to drizzle
• 1 small onion chopped
• 2 garlic cloves chopped
• 2 x mutti polpa finely chopped tomatoes 400g
• 2 red capsicums 400g total roasted peeled chopped
• 300ml massel vegetable liquid addition
• 80g soft goats cheese

The Instruction of roast capsicum tomato soup

• heat oil in a large saucepan greater than medium heat accumulate onion and cook stirring for 1 2 minutes until softened add garlic tomato capsicum and stock season bring to the boil subsequently next condense abbreviate heat to medium low and simmer for 5 minutes
• cool slightly after that combination amalgamation in batches in a food processor or blender until sleek slick you can pass the soup through a sieve for an even smoother texture if desired
• return the soup to the pan and reheat greater than medium low heat pour soup into warmed bowls sprinkle gone soft goats cheese drizzle with the new olive oil season and serve

Nutritions of Roast Capsicum Tomato Soup

calories: 168 973 calories
calories: 9 grams fat
calories: 4 grams saturated fat
calories: 13 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 374 15 milligrams sodium
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calories: nutritioninformation