Ingredients

• 1 tbs olive oil
• 2 red onions, halved, finely chopped
• 2 garlic cloves, crushed
• 4 (about 1.4kg) red capsicums, halved, deseeded, coarsely chopped
• 1 x 400g can diced tomatoes with basil
• 1.25L (5 cups) chicken or vegetable stock
• 250ml (1 cup) thickened cream
• Salt & freshly ground black pepper
• 1/4 cup finely chopped fresh chives

• Olive cornbread

• 170g (1 cup) coarse polenta (cornmeal)
• 150g (1 cup) self-raising flour
• Pinch of salt
• 250ml (1 cup) milk
• 100g butter, melted
• 1 egg, lightly whisked
• 80g (1 cup) coarsely grated cheddar
• 85g (1/2 cup) drained stuffed green olives, thinly sliced

Description

Capsicum Soup With Olive Cornbread Recipe - Preheat Oven To 180°C. Heat The Oil In A Large Saucepan Over High Heat. Add The Onion And Garlic And Cook, Stirring, For 3 Minutes Or Until Soft. Add Capsicum And Cook,...

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