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  Tomato-Capsicum Can-Can Soup

Serves 5


  • 1 small carrot
  • 1/2 red bell pepper
  • 2 cloves garlic OR 1/4 teaspoon garlic powder
  • 1/2 small onion diced (approx. 1/2 cup)
  • 3 tablespoons olive oil
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons all-purpose flour
  • One 28 ounce can petite diced tomatoes
  • 1/4 cup sour cream
  • Salt and pepper to taste


  1. Dice vegetables and set aside.
  2. In large pot over medium-high heat, pour oil and fennel seeds. Stir for thirty seconds.
  3. Add vegetables, season with salt and pepper, and cook for five minutes.
  4. Add flour and continue cooking one minute, stirring constantly.
  5. Add canned tomatoes and sour cream. Stir well while bringing to simmer, and add salt and pepper to taste.
  6. Puree in blender, or use immersion blender.
  7. Serve warm and garnish with chives or basil.