Starters
British
BritishRoasted Red Pepper Soup
A sweet, smoky roasted red pepper soup. The tiers progress from a quick jarred-pepper blend to fire-roasted fresh peppers with a roasted tomato base and a basil oil swirl.
Vegan
Gluten-free
Nut-free
Budget version
Jarred roasted peppers blended with onion and stock.
Per serving£0.70
Total cost£2.80
Time30 min
Ingredients for 4
- 460 g jarred roasted red peppers , drained
- 1 onion , chopped
- 1 clove garlic , chopped
- 400 g tinned chopped tomatoes
- 500 ml vegetable stock
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oil in a saucepan and soften the onion and garlic for 5 minutes.
- Add the drained peppers, tomatoes and stock, then bring to a simmer.
- Simmer for 15 minutes to bring the flavours together.
- Blend until smooth with a stick blender.
- Season with salt and pepper and serve hot with bread.
Equipment
The three ways, side by side
Budget
Jarred roasted peppers blended with onion and stock.
Better
Oven-roasted fresh peppers with smoked paprika and a cream swirl.
Ultimate
Fire-roasted peppers and tomatoes, sherry vinegar and a basil oil drizzle.
