Roasted Tomato & Red Pepper Soup
Serves 3-4
Not including toastie
117kcal
4.9g protein
Ingredients
– 8 large tomatoes
– 2 red onions
– 4 carrots
– 2 red pepper
– 20g ginger
– 1 red chilli, seeds removed
– 1 tsp paprika
– 1 bulb garlic
– 500ml water
– 1 stock cube
Toastie
– 2 slices sourdough
– Handful grate mozzarella
– Butter
Serve
– drizzle of cream
– Toasted seeds
Slice the tomatoes in half, roughly Chop the carrots and red pepper. Peel the ginger and deseed the chilli, slice the garlic bulb in half
– add everything to baking tray with a good drizzle of olive oil, salt, pepper and the paprika.
Roast 200 degrees C for 35 minutes until charred. Once cooked, pour everything into a large saucepan with 500 boiling water and the stock cube. Blend until smooth, check the seasoning and serve .
For the toastie, spread butter on the bread, add the cheese and keep the buttered side on the outside. Airfry 200 degrees C for 2-3 minutes until the cheese is melted and the toasted is golden.
Garnish the soup with cream, cracked black pepper and toasted seeds.