Capsicum Soup with Grilled Cheese

    30 minutes

    This is perfect for a cold winter's night; a rich capsicum soup that has grilled cheese on top. Serve with a warm bread roll accompanied by a red wine and life cannot get any better.

    3 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 3 red capsicums, finely diced
    • 500ml vegetable stock
    • 200g thickened cream
    • 1 pinch salt and ground black pepper, to taste
    • 1 pinch nutmeg, to taste
    • 4 slices (100g) Emmental or other Swiss cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Add the stock and cook for 10 minutes. Add the cream then bring to the boil and season with a little salt, pepper and nutmeg.
    2. Heat the butter in a saucepan and sauté the capsicums over a medium heat.
    3. Preheat oven grill. Pour soup into four ovenproof soup bowls and top each one with a slice of cheese.
    4. Bake under the preheated grill for a few minutes until the cheese is melted.

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