Easy recipe Chargrilled Capsicum Soup With Olive Tapenade Recipe

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two two hundred and seventyg jars chargrilled capsicum, drained one tablespoon olive oil two garlic cloves, chopped five hundredml (two cups) Campbells Real Stock Vegetable one four hundredg can Italian diced tomatoes one teaspoon sugar Salt freshly ground black pepper two tablespoons olive tapenade one seventy-fiveg pkt croutonsStep one Place the capsicum in the bowl of a large food processor. Process until smooth. Chargrilled Capsicum Soup With Olive Tapenade Recipe. Step two Heat the oil in a large saucepan over medium heat. Chargrilled Capsicum Soup With Olive Tapenade Recipe. Add the garlic and cook, stirring, for one minute. Add the capsicum puree, stock, canned tomatoes and sugar. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for about six minutes or until the soup thickens slightly. Chargrilled Capsicum Soup With Olive Tapenade Recipe. Step three Taste and season with salt and pepper. Serve with a dollop of olive tapenade and sprinkle with the croutons..