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Roast Tomato and Bell Pepper Soup

Roast Tomato and Bell Pepper Soup

with creme fraiche and breadsticks

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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:Under 650 calories•Family Friendly•Veggie
Allergens:Wheat•Barley•Milk•Celery•Sulphites•Mustard
Total Time50 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 piece

Bell Pepper

1 piece

Onion

10 g

Basil

2 piece

Baguette

(ContainsWheat, Barley)

62.5 g

Creme Fraiche

(ContainsMilk)

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 sachet

Paprika

(ContainsMustard)

4 piece

Tomato

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)530 kcal
Energy (kJ)2218 kJ
Fat15.28 g
of which saturates8.46 g
Carbohydrate84.11 g
of which sugars20.35 g
Dietary Fiber0 g
Protein14.37 g
Cholesterol0 mg
Salt2.79 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Immersion blender
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.
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 the oil, balsamic vinegar and paprika. Mix well.
  • Season with salt and pepper and roast the vegetables in the oven for 30-35 mins.
3
  • Meanwhile, cut the baguettes into breadsticks 1-2cm wide.
  • Place the breadsticks on a lined baking tray, drizzle with a little oil if desired.
4
  • Place the breadsticks above the vegetables in the oven and bake for 10-12 mins.
5

  • Once cooked, remove the vegetables from the oven and add to a 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.

6

  • Divide the soup among the bowls.
  • Garnish the soup with half the creme fraiche (double for 4p) and the remaining basil.
  • Serve with the breadsticks.