A Cheat’s Homemade Tomato & Capsicum Soup


5 Mins Prep + 20 Mins Cooking

homemade tomato and capsicum soup


2 Garlic Cloves, crushed

250g Red Capsicum, roasted or chargrilled, drained & chopped

1 Cup Low Fat Milk

2 Cups Water

1/4 cup Fresh Oregano Leaves, chopped

2 Teaspoons Balsamic Vinegar

50g Feta Cheese, crumbled

820g Tomato Soup


  1. Heat large non-stick saucepan over medium high heat. Add garlic and capsicum. Cook, stirring for 1 minute.
  2. 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. Remove from heat. Puree until smooth.
  3. Stir in 2 tablespoons oregano and balsamic vinegar. Reduce heat to low. Cook, stirring occasionally for 5-7 minutes or until hot.
  4. Ladle soup into bowls. Top with feta and remaining oregano.
  5. Serve with crusty multi-grain bread, if desired.
DinnerMitch Hills