Roasted Capsicum, Tomato and Leek Soup with Herbed Croutons

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Roasted Capsicum, Tomato and Leek Soup with Herbed Croutons

Source: www.masterfoods.com.au

 

 

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Preparation Time: 10 minutes

Cooking Time: 30 minutes

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2 red capsicum (bell pepper), seeds removed and flesh cut into 4

8 roma yomatoes, halved

1 leeks, sliced

1 tbsp (4 tsp) olive oil

2 tsp MASTERFOODS Basil Leaves

1 pinch MASTERFOODS Black Peppercorns Ground, to taste

1/2 GF French bread stick, thinly sliced

olive oil spray

2 tbsp (8 tsp) MASTERFOODS Mixed Herbs

2 tsp MASTERFOODS Freshly Crushed Garlic

1 litre chicken-style stock, diluted

 

 

1. Pre-heat oven to 210 C (410 F). Place capsicum (bell pepper),

tomatoes and leek on a tray lined with baking paper. Drizzle with oil

and sprinkle with basil and pepper. Bake for 15 minutes or until soft.

Remove skin from capsicum and roughly chop.

 

2. Spray bread with oil then sprinkle with mixed herbs. Place in oven

and bake for 8 minutes or until crispy.

 

3. Place capsicum (bell pepper), tomatoes and leek in a large saucepan

and cook over medium heat. Add garlic and mix well. Add stock and

bring to the boil. Reduce heat and simmer for 8 minutes. Puree until

smooth and serve with croutons.

 

 

Serves 4.