BOLOG­NESE SOUP WITH CHEESE MELTS

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 50 MINS PER SERVE 2893kj

3 red cap­sicums, thickly sliced 2 red onions, coarsely chopped 2 tbsp olive oil 2 tbsp Worces­ter­shire sauce 2 cloves gar­lic, crushed 400g can diced toma­toes 2 large veg­etable stock cubes 1 litre wa­ter 1 cup bolog­nese sauce (recipe right) 6 slices sour­dough 1 cup grated tasty cheese 2 tbsp chopped oregano 1 Pre­heat oven to hot, 220°C. On a large oven tray, toss cap­sicum and onion with the com­bined oil, sauce and gar­lic. Sea­son. Bake 30 mins un­til the veg­eta­bles are soft. Trans­fer veg­eta­bles and any pan juices to a large heavy-based saucepan. Add toma­toes, crum­bled stock cubes and wa­ter. Bring to boil over mod­er­ately y high heat.

Re­duce heat to mod­er­ate. Cook, stir­ring oc­ca­sion­ally, 10 mins un­til thick­ened slightly. Re­move from heat. Cool slightly. Us­ing an elec­tric stick blender, blend un­til smooth. Place soup over low heat. Add bolog­nese sauce. Cook, stir­ring, 3 mins un­til heated. Sea­son.

2 Mean­while, ar­range bread on an oven tray. Top with cheese. Grill 3 mins un­til cheese is melted and golden.

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

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