Roasted Tomato Red Capsicum Pepper and Bread Soup
|Roma tomatoes||2 Pound, roasted (1 Kilogram)|
|Red capsicum||2 , roasted and roughly chopped (Peppers)|
|Olive oil||1 Ounce (30 Milliliter)|
|Onions||2 , finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Ground cumin||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Chicken stock||35 Fluid Ounce (4 Cups, 1 Liter)|
|White bread slice||2 , crusts removed and torn into pieces|
|Balsamic vinegar||1 Ounce (30 Milliliter)|
|Freshly ground pepper||To Taste|
1. Preheat the oven to 220° C / 440° F.
2. Lightly oil a baking dish, place tomatoes in the dish and bake for 20 minutes or until the skins have blistered. Set aside to cool, then remove skins and roughly chop.
3. Heat the oil in a saucepan, add the garlic and the onion, and cook for 5 minutes or until soft. Add cumin and coriander, and cook for 1 minute until well combined. Add tomatoes, capsicums and stock to the saucepan, bring to the boil, and simmer for 30 minutes. Add the bread, balsamic vinegar and salt & pepper, and cook a further 5-10 minutes.
4. Serve with Parmesan cheese (if desired).