Tomato, Basil & Capsicum Soup with Sourdough Bread
1 onion, finely diced
4 garlic cloves, minced
12 medium tomatoes, roughly chopped
2 red capsicums, seeds and stem removed, then roughly chopped
4 cups of vegetable stock
1 handful fresh basil leaves
Salt and pepper to taste
4 slices sourdough bread
Heat a saucepan. Add the onion and garlic and saute for a few minutes. Add the tomato, red capsicum and one handful of basil to a saucepan. Cover with stock. Add the salt and pepper. Place the saucepan onto a high heat and cover with a lid, then bring to the boil for 5 minutes. Remove from the heat. Place the soup in a blender and puree until smooth. Serve topped with a sprig of basil and a slice of fresh sourdough bread on the side.
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