Tomato and capsicum soup with goat's cheese toast

Ingredients

1 Tbsp	Olive oil
2 cloves	Garlic
2 Tbsp	Fresh oregano
1	Baby onion
285 g	Capsicums, store bought roasted (Main)
800 g	Chopped tomatoes (Main)
3 tsp	Caster sugar
3 cups	Chicken stock
2 tsp	Horseradish
1 to taste	Salt & freshly ground pepper
8 slices	Sourdough bread
150 g	Goat's milk cheese
2 to drizzle	Olive oil

Directions

1. Preheat oven to 220 deg C. Heat the oil in a saucepan over medium heat.
2. Add the chopped garlic clove, 2 tbs oregano leaves and chopped onion and cook for 3-5 minutes or until tender.
3. Add the capsicum, chopped tomato, caster sugar, chicken or vegetable stock, store bought grated horseradish, salt and pepper and bring to the boil.
4. Remove from heat and blend with a hand-held blender until smooth.
5. Spread the sourdough baguette slices with the cheese, top with extra oregano (approx. 8 sprigs) and drizzle with extra olive oil.
6. Place on a baking tray and bake for 3-5 minutes or until golden and crisp. Serve with the soup.