IN THE POT | TOMATO & RED CAPSICUM SOUP

Last week I wrote about the wonderful bowls my Mum made for me in our Quarterly Challenge and I wrote about how this winter we’re going to be eating more soup.  Well, I made soup.  I made good soup; surprisingly good soup.

I don’t like bacon…

*pause while I wait for you to all get up off the floor*

It’s true, I don’t.  Occasionally I’ll pick some off HUBBY’s plate when I’m feeling like I need a salt hit, but that’s rare.

This recipe finally made me appreciate the salty that is bacon. It’s great to have crunchy little salt hits while you’re eating this soup.  I loved it.

I actually really enjoyed this soup when I didn’t think I would.  It was so satisfying and not at all heavy. We served it with fresh bread from the local bakery and it was so yum.

I’m totally adding this to the cooking rotation and now I’m on the lookout for some more yummy soup recipes.  Our summer was the summer of beetroot relish, this might just be the winter of soups!

Tomato & Red Capsicum Soup

1 tbsp olive oil

1 onion, chopped

1 long red chili, chopped

400g x Whole Peeled Tomatoes

450g x Chargrilled Capsicum, drained

2 cup Chicken Stock

200g Diced Bacon

400g x Chickpeas, drained

½ cup Sour Cream

Coriander, to garnish

1. Heat oil in a saucepan over medium heat. Cook onion for 5 minutes, until soft. Add chili and cook for 30 seconds, until fragrant. Add tomato, capsicum, stock and 1 cup of water. Bring to the boil. Reduce heat to low and simmer for 5 minutes.

2. Meanwhile, cook bacon in a non-stick fry pan over medium heat, stirring occaionally for 5 minutes, until crisp. Drain on paper towel.

3. Using a stick blender, blend soup until smooth. Add chickpeas and stir to combine. Ladle soup into bowls. Top with a dollop of sour cream, some bacon and coriander.

Serve with crusty bread.

Source: Coles Magazine