Sweet Red Pepper & Tomato Soup with BFree Brown Seeded Roll

Ingredients

  • Gluten Free

  • Vegan Friendly
  • BFree Brown Seeded Rolls
  • 4 large red peppers
  • 4 garlic cloves, unpeeled
  • 1tsp dried oregano
  • 1/2 fresh chilli
  • 3 tbsp olive oil
  • 1 large red onion , peeled and chopped
  • 6 large tomatoes, peeled
  • 29 fl oz vegetable stock
  • 1tsp sugar
  • Half a packet fresh basil leaves
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With the last of the winter weather (hopefully) passing, this meal is a perfect winter warmer. Served with our delicious BFree Brown Seeded Roll, this delicious sweet tomato soup with a hint of chilli is a lovely and satisfying meal.

For a creamier taste, add 1tsp of sour cream to each bowl of soup before serving.

Method

1

Preheat the oven to 400°F.

2

Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 minutes until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.

3

Heat 1tbsp olive oil in a large pan and fry the onion for 10 minutes until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock , sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 minutes.

4

Slice the BFree seeded roll in half, toast and spread with butter.

5

Whizz the soup in a food blender then reheat.

6

Garnish with basil leaves and capsicum

7

Serve with the toasted rolls