Very Quick Tomato And Roasted Capsicum Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
250 g chargrilled red capsicums, drained and diced
820 g tomato soup
1 cup milk
oregano leaves, chopped
50 g feta cheese, crumbled
2 teaspoons balsamic vinegar

Preparation

Heat oil in big pot and cook garlic.
Add capsicum and cook for 1 minute, stirring.
Add soup,milk and 2 cups cold water.
Stir to combine.
Cover and bring to the boil, stir occasionally.
Simmer,covered for 10 minutes.
Remove from heat and puree in food processor or with stick blender - take care as hot.
Add oregano and balsamic vinegar.
Season with salt and pepper.
Reheat for about 7 minutes.
Serve sprinkled with feta.