RecipeStripper

Clean recipe · sainsburys.co.uk

Roasted tomato and red pepper soup

Sometimes you want something simple and warming. This roasted tomato and red pepper soup recipe has extra pep from the fajita seasoning.

Original recipe: sainsburys.co.uk

Yield:
4 servings
Prep:
10 min
Cook:
35 min
Total:
45 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Roasted tomato and red pepper soup

Ingredients

  1. 1kg ripe tomatoes - left whole if using cherry, or roughly chopped if you're using larger vine or plum tomatoes
  2. 2 brown onions - peeled and quartered
  3. 2 large carrots - peeled and diced
  4. 2 red peppers - cored and cut into quarters
  5. 3tbsps vegetable oil - includes 1 for the croutons
  6. 2tbsp fajita seasoning - includes 1 for the croutons
  7. 700ml vegetable stock
  8. 400g (1 can) chickpeas - drained
  9. 4 slices bread, cut into cubes - slightly stale works well for croutons
  10. 4tbsp low fat sour cream - optional, to serve
  11. 10g fresh coriander, leaves picked - to serve

Instructions

  1. In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degrees - until they are all cooked through.
  2. Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
  3. Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
  4. To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.