roasted red capsicum & tomato soup

This tasty recipe is straight out of taste.com.au and is so easy to make!

• 1 tablespoon olive oil
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 500g ripe tomatoes, coarsely chopped
• 500ml (2 cups) vegetable stock
• 1 x 425g jar roasted red capsicums, drained, coarsely chopped
• 1 x 410g can tomato puree
• Fresh basil leaves, to serve
• Olive oil, extra, to serve
• Bought hummus, to serve
• 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices
  
• Step 1
  
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute.
  
• Step 2
  
  Add the tomato, stock, capsicum and tomato puree, and bring to the boil. Cook, stirring occasionally, for 8 minutes or until the tomato is tender.
  
• Step 3
  
  Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
  
• Step 4
  
  Ladle the soup among serving bowls. Top with the basil and drizzle over the extra oil. Spread hummus over the Turkish toasts and serve with the soup.
  
  
  click on the link to see it on the taste.com.au site.
  
  changes I made are:
  I used 5 cloves garlic.
  used chilli paste instead of cayenne pepper.
  and used toasted croutons instead of the Turkish Bread & Hummus.
  
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