Bolognese Soup with Cheese Melts

SERVES 4 PREPARATION 15 MINUTES COOKING 50 MINUTES

3 red capsicums, thickly

sliced 2 red onions, coarsely

chopped 2 tablespoons olive oil 2 tablespoons

Worcestershire sauce 2 garlic cloves, crushed 400g can diced tomatoes 2 large vegetable stock

cubes

1 litre water 1 cup Bolognese Sauce (recipe right) 6 slices sourdough bread 1 cup grated tasty cheese 2 tablespoons oregano, chopped

1. Preheat oven to hot, 220°C.

2. On a large oven tray, toss capsicum and onion with the combined oil, sauce and garlic. Season. Bake for 30 minutes until vegetables are soft.

3. Transfer vegetables and any pan juices to a large, heavy-based saucepan. Add tomatoes, crumbled stock cubes and water. Bring to the boil over moderately high heat. Reduce heat to moderate. Cook, stirring occasionally, for 10 minutes until thickened slightly. Remove from heat. Cool slightly.

4. Using an electric stick blender, process until smooth. Place soup over low heat. Add Bolognese Sauce. Cook, stirring, for 3 minutes until heated. Season to taste.

5. Arrange bread on an oven tray. Top with cheese. Grill for 3 minutes until cheese is melted and golden.

6. Serve soup topped with oregano and accompanied with cheese melts.