Tomato & Capsicum Soup
5 Mins Prep + 5 Mins Cooking
Serves 4 | 989 kjs (236 calories) per serve
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
INSTRUCTIONS
1. In a medium jug, place peppers, garlic and balsamic vinegar, and puree until smooth.
2. Heat a large non-stick saucepan over medium high heat. Add pepper and garlic puree and cook, stirring for 1 minute.
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.