As the nights start to get cooler, there’s no better time to start experimenting with some quick and easy soup recipes that are bound to impress absolutely everyone who tries them. And this capsicum and tomato soup is definitely one of the first you should try!

If the deliciously creamy soup isn’t enough to leave you salivating, then the crispy garlic croutons are likely to push you over the edge. Don’t forget a drizzle of Greek yoghurt on top and you’re good to go!

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 small brown onion, chopped
• 1 garlic clove, crushed
• 2 teaspoons fresh thyme leaves
• 170g packet garlic bread
• 330g jar whole roasted peppers, drained, halved
• 410g can crushed tomatoes
• 2 tablespoons tomato paste
• 1 litre salt reduced chicken style liquid stock
• Plain reduced-fat Greek-style yoghurt, to serve
• Small fresh basil leaves, to serve

Method

1. Heat oil in large saucepan over medium-high heat. Add onion, garlic and thyme. Cook for 3 minutes or until softened. Roughly chop 1/2 the garlic bread into 4 pieces. Increase heat to high. Add capsicum, tomatoes, tomato paste, stock and chopped bread to pan. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 6 to 8 minutes.
2. Meanwhile, cut remaining bread into 1cm cubes. Heat a frying pan over medium-high heat. Add bread. Cook, tossing, for 2 minutes or until golden and toasted.
3. Using a stick blender, blend soup until just smooth. Ladle soup among bowls. Top with yoghurt, croutons and basil leaves. Season with salt and pepper. Serve.