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.

Course Main Course, Side Dish, Soup

Cuisine European, Italian

Diet Vegan, Vegetarian

Keyword pepper soup recipes, roast soup recipes, soup recipes, vegan soup recipes

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings

Calories 242

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.

Nutrition