Roasted Tomato & Red Pepper Soup - Whitworths

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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Roasted Tomato & Red Pepper Soup

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