Chunky Tomato and Capsicum Soup
35 min
Autumn, Winter

This hearty soup will warm your belly with every spoonful. A fantastic winter warmer, that’s easy to make big servings of for families. The grilled cheese croutons add another element to this tasty dish.


  1. Sauté peppers and onion in a cooking pot in melted butter over medium-high heat for 10 minutes until golden. Stir in the garlic, tomato paste and paprika and cook, stirring constantly for 1 minute. Stir in the tomatoes, vegetable broth, sugar, kosher salt and pepper.
  2. Crush the tomatoes into chunks with the back of a spoon. Then bring to a boil. Reduce the heat to medium-low, and simmer for 15 minutes. Stir in the cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
  3. Grilled Cheese Croutons: Rub the bread with garlic clove and place on a baking sheet; sprinkle with cheese. Broil the bread until the cheese is melted and golden. Cut into 3 centimetre chunks.

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