Capsicum Soup With Feta and Pesto Toast

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 crushed garlic cloves
• 2 teaspoons mild paprika
• 1 teaspoon minced chili
• 2 (400 g) cans chopped tomatoes
• 2 large red capsicums, chargrilled and skin removed
• 2 cups vegetable stock
• 2 teaspoons brown sugar
• 2 teaspoons red wine vinegar
• 50 g feta cheese, crumbled
• 4 slices sourdough bread, toasted
• 2 tablespoons basil pesto

1. Heat oil in a large saucepan and saute onion until soft.
2. Add onion, chilli and paprika, cook 1 minute until fragrant.
3. Add tomatoes and capsicums, and stock, stir to combine.
4. Bring to the boil and simmer 5 minutes.
5. Add sugar and vinegar and remove from heat.
6. Cool slightly.
7. Blend or process in batches until smooth.
8. Transfer to a bowl and cover and refrigerate until cold.
9. To serve, spread toast with pesto and serve with soup topped with feta cheese.

olive oil, onion, garlic, paprika, chili, tomatoes, red capsicums, vegetable stock, brown sugar, red wine vinegar, feta cheese, bread, basil pesto

Taken from www.food.com/recipe/capsicum-soup-with-feta-and-pesto-toast-498373 (may not work)