Roasted tomato and pepper soup

Name: Roasted tomato and pepper soup | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 4 Extra Special Vine Ripened Tomatoes, cut into 6 wedges; 3 red peppers, de-seeded and cut into rough 2cm chunks; 1 onion, peeled and cut into 6 wedges; 2½ tbsp olive oil, plus extra to serve; 2 garlic cloves; 1 thick-cut slice of bread, cut into rough 1½cm cubes; 1tbsp red wine vinegar; 750ml low-salt vegetable stock; 4tbsp 50% less fat crème fraîche; 5g basil, leaves picked

Peppers add sweetness to this robustly red soup and a sprinkling of basil brings the Mediterranean vibe.

By Asda Good Living,11th January 2023

Cook: 35 Mins

Serves: 4

Price: £1.24 per serving

Nutritional Information

Each 369g serving contains

Energy
3362kj
218kcal

11%

Fat
12.5g

Med
18%

Saturates
4.1g

Low
21%

Sugars
11.1g

Low
12%

Salt
0.33g

Low
6%

of your reference intake.
Typical energy values per 100g:
911kj/218kcal

Ingredients

4 Extra Special Vine Ripened Tomatoes, cut into 6 wedges

3 red peppers, de-seeded and cut into rough 2cm chunks

1 onion, peeled and cut into 6 wedges

2½ tbsp olive oil, plus extra to serve

2 garlic cloves

1 thick-cut slice of bread, cut into rough 1½cm cubes

1tbsp red wine vinegar

750ml low-salt vegetable stock

4tbsp 50% less fat crème fraîche

5g basil, leaves picked

Method

Preheat the oven to 220°C/200°C fan/gas 6. Put the tomatoes, peppers and onion in a large, high-sided baking dish, along with the vine from the tomatoes. Season, then drizzle with 1½tbsp olive oil. Roast for 20 mins, then toss the vegetables, add the garlic and continue to cook for 10 mins.

While the vegetables cook for the final 10 mins, put the bread cubes, 1tbsp olive oil and seasoning onto a separate tray. Toss to combine, then roast for 10 mins until golden brown and crunchy.

Remove the roasted vegetable dish from the oven, take out the vine, then add the vinegar and stock. Blitz the soup with a stick blender or in a high-speed food processor, until smooth. Check the seasoning and reheat if needed, then ladle into bowls. Top each bowl with a dollop of crème fraîche, a scattering of croutons, the picked basil leaves and a final drizzle of olive oil.