Tomato and red pepper soup
Tomatoes and red peppers roasted together until charred at the edges, then blended into a sweet, deep red soup. The oven does the work while you toast the bread.
Method
- Heat the oven to 200°C (180°C fan). Halve the tomatoes, deseed the red peppers and cut them into large pieces, cut the onion into wedges and leave the garlic cloves in their skins.
- Spread everything on a large roasting tray with the tomatoes cut side up, drizzle with the olive oil and taste and season. Roast for 30 minutes until soft and charred at the edges.
- Near the end of the roasting time, dissolve the stock cube in 400 ml of boiling water from the kettle.
- Squeeze the garlic out of its skins. Tip the roast vegetables and their juices into a blender (or a deep jug if you are using a stick blender), pour in the hot stock and blend until smooth.
- Taste and season, adding a splash of hot water if the soup is too thick.
- Toast slices of sourdough until golden. Serve the soup with torn basil on top and the toast alongside.
Tip Leftover soup freezes well. Leave the basil off and add it fresh when you reheat.
Per portion
| Energy | 503 kcal |
| Protein | 16 g |
| Carbohydrate | 80 g |
| of which sugars | 31 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 14 g |
| Salt | 3.21 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tomatoes800 g
- red pepper3
- onion1
- garlic4 cloves
- sourdough loaf½
- basil½ bunch
- vegetable stock cube1
- olive oil1 tbsp
