Tomato & Capsicum Soup

Book Now

5 Mins Prep + 5 Mins Cooking

Serves 4

989 kjs (236 calories) per serve

Instructions

Step 1

In a medium jug, place peppers, garlic and balsamic vinegar, and puree until smooth.

Step 2

Heat a large non-stick saucepan over medium high heat. Add pepper and garlic puree and cook, stirring for 1 minute.

Step 3

Add soup, milk and water. Stir to combine. Cover and bring to the boil, stirring occasionally. Reduce heat to medium. Simmer partially covered for 5 minutes.

Ingredients

310g roasted pepper-strips
2 garlic cloves, crushed
2 teaspoons balsamic vinegar
820g tin condensed tomato soup
1 cup low fat milk
2 cups water
100g skim feta, crumbled