Roasted Tomato & Red Pepper Soup

  • 100g Great Scot Vegetable Broth Mix, soaked and drained
  • 2 large red peppers, deseeded and quartered
  • 4 medium tomatoes, halved
  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 litre vegetable stock, hot
  • 3 tsp smoked paprika
  • Salt and black pepper
  • 4 tbsp crème fraîche

Ready… Steady… Bake…

  • Preheat the oven to 200°C (fan 180°C), Gas Mark 6.
  • Bake the peppers and tomatoes on a baking tray in the preheated oven for 20-25 minutes.
  • Meanwhile, boil the vegetable broth mix for 10 minutes and drain.
  • Heat the oil in a large pan and fry the garlic for 1-2 minutes.
  • Add the cooked peppers, tomatoes, soaked and drained broth mix, stock and 2 teaspoons of the paprika.
  • Bring to the boil, cover and simmer for 40 minutes until the broth mix has softened.
  • Blend with a hand blender or liquidiser until no large pieces remain.
  • Season to taste before serving then top with a spoonful of crème fraîche and a sprinkle of the remaining paprika.
Print recipe
  • 15 mins PLUS 8-12 hours soaking
  • 50 mins
  • Makes 4