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.
Roasted Red Pepper and Tomato Bread Soup
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.How do I calculate this?
- 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)
- 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.