Roast Pepper and Red Pepper Soup, with Cheesy Toasts
Have a go at making this delicious soup if you are looking for something filled with flavour. Add in our tasty cheesy toasts for that extra something!
Serves
Serves: 4-5
Total Time: 1 hour
You will need
1 onion, cut into wedges
1 carrot, diced or sliced
1 stalk celery, sliced
6 vine tomatoes, cut into wedges
1 large red pepper, cut into chunks
1 clove garlic, skin left on
1/2 tsp dried oregano
good pinch black pepper
1 tbs olive oil
350ml tomato passata
1 vegetable stock cube (check it’s gluten free) made up with 1 litre boiling water
4 slices Warburtons Gluten Free White Loaf
4 handfuls grated cheese (we like a mix of red cheddar and mozzarella or Lancashire)
Black pepper
Sour cream
Fresh parsley
Method
- Preheat the oven to 160ºC fan/180ºC conventional/ Gas 4
- Place the onion, carrot, celery, fresh tomato and red pepper onto a roasting tin or tray. Smash the garlic with the side of a large knife blade and add to the vegetables, unpeeled. Add the oregano and season with black pepper then drizzle with the oil.
- Roast in the oven for about 45 minutes, stirring half way through.
- Squeeze the garlic out of its skin and discard the skin Leave to cool for a few minutes
- Transfer all the roasted vegetables to a food processor or blender and whizz to a fairly smooth pulp. Add to a large pan and stir in the passata and vegetable stock. Simmer for 5-10 minutes and check the seasoning.
- When the soup is almost ready, preheat the grill and toast the bread on one side. Turn over and add the cheese then return to a medium grill and cook until the cheese is melted, golden and bubbly. Cut in half
- Ladle the soup into warmed bowls and add a swirl of sour cream. Scatter over some chopped parsley and a grind of black pepper and serve with the toasts on the side for dipping.
Where to buy
Suitable For
