Roasted tomato and red pepper soup
Recipe: https://recipestripper.com/recipes/5a822a77-148e-4938-9064-9fc4a42c9e38
Original source: https://www.sainsburys.co.uk/gol-ui/recipes/roasted-tomato-and-red-pepper-soup
Recipe image: https://assets.sainsburys-groceries.co.uk/gol/roasted-tomato-and-red-pepper-soup/original.jpg

Sometimes you want something simple and warming. This roasted tomato and red pepper soup recipe has extra pep from the fajita seasoning.
Yield: 4
Prep time: PT10M
Cook time: PT35M
Total time: PT45M

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