Recipes
Roasted tomato and pepper soup
Peppers add sweetness to this robustly red soup and a sprinkling of basil brings the Mediterranean vibe.
Peppers add sweetness to this robustly red soup and a sprinkling of basil brings the Mediterranean vibe.
Cook: 35 Mins
Serves: 4
Price: £1.24 per serving
Nutritional Information
Each 369g serving contains
Energy
3362kj
218kcal
3362kj
218kcal
11%
Fat
12.5g
12.5g
Med
18%
18%
Saturates
4.1g
4.1g
Low
21%
21%
Sugars
11.1g
11.1g
Low
12%
12%
Salt
0.33g
0.33g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
911kj/218kcal
Typical energy values per 100g:
911kj/218kcal
Ingredients
4 Extra Special Vine Ripened Tomatoes, cut into 6 wedges
3 red peppers, de-seeded and cut into rough 2cm chunks
1 onion, peeled and cut into 6 wedges
2½tbsp olive oil, plus extra to serve
2 garlic cloves
1 thick-cut slice of bread, cut?into?rough 1½cm cubes
1tbsp red wine vinegar
750ml low-salt vegetable stock
4tbsp 50% less fat crème fraîche
5g basil, leaves picked
Method
1
Preheat the oven to 220°C/200°C fan/gas 6. Put the tomatoes, peppers and onion in a large, high-sided baking dish, along with the vine from the tomatoes. Season, then drizzle with 1½tbsp olive oil. Roast for 20 mins, then toss the vegetables, add the garlic and continue to cook for 10 mins.
2
While the vegetables cook for the final 10 mins, put the bread cubes, 1tbsp olive oil and seasoning onto a separate tray. Toss to combine, then roast for 10 mins until golden brown and crunchy.
3
Remove the roasted vegetable dish from the oven, take out the vine, then add the vinegar and stock. Blitz the soup with a stick blender or in a high-speed food processor, until smooth. Check the seasoning and reheat if needed, then ladle into bowls. Top each bowl with a dollop of crème fraîche, a scattering of croutons, the picked basil leaves and a final drizzle of olive oil.