Roasted Red Pepper and Tomato Bread Soup

Fresh tomato soup is a wonderful addition to the summer season. The addition of roast red pepper along with crusty sourdough croutons gives this dish a wonderful deep body.

When to eat

I recommend eating this dish from July to September.

Recipe

Serves 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

This meal is around 85% less polluting than the average UK meal.

  • Eating this recipe will save around 2.52 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20.81 KM in a modern car.

Ingredients

  • 1 Red Pepper
  • 3 Tablespoon Olive Oil
  • 1 Small Red Onion (Finely Sliced)
  • 3 Clove Garlic (Chopped)
  • 500 g Tomato
  • 30 g Quinoa
  • 1 Teaspoon Smoked Paprika
  • 0.5 Teaspoon Miso (Disolved in 100ml of water)
  • 6 Stalks Basil (Chopped)
  • 100 g Sourdough Bread (Chopped into 3-4 cm chunks)

Instructions

  • Preheat your oven to 200C(fan)/ 180C (non fan)/gas mark 6 and place the pepper on the oven rack, roasting for 10-15 minutes until the pepper is soft. While the oven is in use, make your croutons by coating the bread in the miso, and a drizzle olive oil, with a pinch of pepper and roasting and until golden.
  • Meanwhile, in a saucepan, heat the oil and cook the onion and garlic on a medium/low heat until soft.
  • Next, add the chopped tomatoes and simmer until the chunks being to break down. Peel and de-seed the pepper, chop and add to the pan along with 400 ml water and the quinoa. Continue to simmer for another 10 minutes until the quinoa is cooked.
  • Turn off the heat and add the basil, season to taste.
  • Serve warm or cold with an extra drizzle of olive oil and topped with the croutons.
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