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Excellent way not to waste a single ingredient. This is really a good Roast capsicum and tomato soup with garlic croutons and a few of my favorites. If you're worried about the nutritional value of a number of the dishes, then don't be. Though it may be low in calories, even if you are not receiving much nutrient value from this won't sustain you personally, and you will just wind up hungry once more and again eating a lot more energy than you otherwise would need. Nutrition facts labels tell you what's in the meals you eat. This helps you determine whether you get a vibrant diet plan. Every recipe we share needs to have an ingredient label. Some recipes provide nutritional reality information. The component tag lists the exact amount in the area beneath. They are listed for each serving as a proportion of the daily price.

How to make Roast capsicum and tomato soup with garlic croutons

Yield = 4
Prep time: 0:06
Cook time: 0:11
Total time: 0:17

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 small brown onion, chopped
  • 1 garlic clove, crushed
  • 2 teaspoons fresh thyme leaves
  • 170g packet garlic bread
  • 330g jar whole roasted peppers, drained, halved
  • 410g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 litre Massel salt reduced chicken style liquid stock
  • Plain reduced-fat Greek-style yoghurt, to serve
  • Small fresh basil leaves, to serve

Method

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, garlic and thyme. Cook for 3 minutes or until softened. Roughly chop 1/2 the garlic bread into 4 pieces. Increase heat to high. Add capsicum, tomatoes, tomato paste, stock and chopped bread to pan. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 6 to 8 minutes.
  • Step 2 Meanwhile, cut remaining bread into 1cm cubes. Heat a frying pan over medium-high heat. Add bread. Cook, tossing, for 2 minutes or until golden and toasted.
  • Step 3 Using a stick blender, blend soup until just smooth. Ladle soup among bowls. Top with yoghurt, croutons and basil leaves. Season with salt and pepper. Serve.