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Capsicum Soup with Grilled Cheese

  • 1 tablespoon butter
  • 3 red capsicums, finely diced
  • 500ml vegetable stock
  • 200g Tilba Dairy Double cream
  • 1 pinch salt and ground black pepper, to taste
  • 1 pinch nutmeg, to taste
  • 4 slices Tilba Dairy 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.