Roast Tomato and Bell Pepper Soup
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Roast Tomato and Bell Pepper Soup

Roast Tomato and Bell Pepper Soup

with creme fraiche and homemade breadsticks

Tomato soup and warm bread is a classic combination—with good reason! This velvety and veg-packed recipe is no exception. Toppings of torn basil and creme fraiche elevate the texture and taste of this dish even further.

Tags:
Calorie Smart
•Family Friendly
•Veggie
Allergens:
Wheat
•Barley
•Milk
•Celery
•Sulphites
•Mustard
Total Time50 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Bell Pepper

1 unit(s)

Onion

10 grams

Basil

2 unit(s)

Baguette

(Contains Wheat, Barley)

62.5 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

1 sachet(s)

Paprika

(Contains Mustard)

4 unit(s)

Tomato

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)2218 kJ
Energy (kcal)530 kcal
Fat15.28 g
of which saturates8.46 g
Carbohydrate84.11 g
of which sugars20.35 g
Dietary Fiber0 g
Protein14.37 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender
•Baking Sheet with Baking Paper

Instructions

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Halve, peel and chop the onion into small pieces.
  • Chop the tomato into wedges.
  • Thinly slice the basil, reserving the sprigs.
Roast the Veg
2
  • Mix the pepper, onion, tomato, basil sprigs and half the basil leaves in an oven dish or on a lined baking tray.
  • Drizzle the vegetables with oil, balsamic vinegar and paprika. Mix well.
  • Season with salt and pepper and roast the vegetables on the middle shelf of the oven for 30-35 mins.
Make the Breadsticks
3
  • Meanwhile, cut the baguettes into breadsticks 1-2cm wide.
  • Arrange the breadsticks on a lined baking tray.
  • Drizzle with a little oil if desired.
Bake the Breadsticks
4
  • Place the breadsticks above the vegetables in the oven and bake for 10-12 mins.
Blend the Soup
5
  • Once cooked, remove the vegetables from the oven and add to a large pot along with 500ml water (double for 4p) and stock.
  • Blend the soup. Add more water to loosen the soup if desired.
  • Place the pot over a medium-high heat. Bring to the boil and leave to simmer until the soup has warmed through.
  • Season to taste with salt, pepper and sugar.
Garnish and Serve
6
  • Divide the soup between your bowls.
  • Garnish the soup with half the creme fraiche (double for 4p) and the remaining basil.
  • Serve with the breadsticks alongside.
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