Roast Capsicum and Tomato Soup

Ingredients (serves 4)

• 1 tbs olive oil, plus extra to drizzle
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 x 400g cans chopped tomatoes
• 2 red capsicums (400g total), roasted, peeled, chopped
• 300ml vegetable stock
• 80g soft goat's cheese

Method

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 1-2 minutes until softened. Add garlic, tomato, capsicum and stock. Season, bring to the boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Cool slightly, then blend in batches, in a food processor or blender until smooth (You can pass the soup through a sieve for an even smoother texture, if desired). Return the soup to the pan and reheat over medium-low heat. Pour soup into warmed bowls, sprinkle with soft goat's cheese, drizzle with the extra olive oil, season, and serve.