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.
Roasted Red Pepper and Tomato Bread Soup
This luscious pasta dish is one of my favourites. Roasting the red peppers in the oven gives the sauce a lovely smoky and rich flavour, which is balanced perfectly by the tart black olives.
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?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.