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Recipe for Roasted Red Pepper and Chilli Soup
Recipe details
Keep on top of the Christmas catering by freezing these delicious winter treats in advance.
Serves:
8
Cooking time:
35 minutes
Ingredients
- 6 red peppers, halved, cored and deseeded
- 2 red chillies, halved, cored and deseeded
- 1 bulb garlic, halved but not peeled
- 6 tomatoes, halved
- 1 tbsp olive oil
- 450 ml (¾ pint) vegetable stock
- 4 tbsp savoury seed mix
- 4 tsp pesto
- a few croutons for topping (optional)
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Each serving contains
Calories:
110kcal, 6% of your GDA
Sugar:
9g, 10% of your GDA
Fat:
6g, 9% of your GDA
Saturates:
1g, 5% of your GDA
Salt:
0.1g, 2% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Preheat oven to Gas 6, 200°C, fan180°C. Place peppers, chillies and garlic in a large tin and roast for 15 minutes.
- Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from the oven and cool till you can handle them.
- Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.
- Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth. Reheat to serve and top with seed mix – add pesto and croutons if desired.
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