Tomato and capsicum soup

An abundant supply of farm-fresh produce needs a fresh recipe idea!

The ingredient of Tomato and capsicum soup

1. 1 tablespoon olive oil
2. 1 brown onion, finely chopped
3. 2 garlic cloves, crushed
4. 1 medium red capsicum, finely chopped
5. 1 (250g) sebago potato, peeled, chopped
6. 4 (500g) tomatoes, chopped
7. 2 tablespoons no-added-salt tomato paste
8. 1L (4 cups) Massel chicken style liquid stock
9. Garlic bread, to serve (see related recipe)

The instruction how to make Tomato and capsicum soup

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened. Add potato, tomato and tomato paste. Cook, stirring occasionally, for 5 minutes or until tomatoes have softened.
2. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 to 20 minutes, stirring occasionally, or until potato is tender.
3. Remove from heat. Cool for 5 minutes. Blend, in batches, until smooth. Return to pan over low heat. Cook for 3 to 4 minutes or until heated through. Season with salt and pepper. Serve with garlic bread.

Nutritions of Tomato and capsicum soup

calories: 423.986 calories
fatContent: 18.2 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 49.7 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 13.3 grams protein
cholesterolContent: 43 milligrams cholesterol
sodiumContent: 1199 milligrams sodium