Side Dishes Starters/Snacks Lunch/Dinner Roasted Pepper And Tomato Soup With Heart Croutons

Serves : 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Pepper and Tomato Soup

Ingredients

  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 tbsp tomato puree
  • 1 x 400g tinned tomatoes
  • ½ x 460g jar roasted red peppers, drained and thickly sliced
  • 1 veg stock cube/pot
  • 1-2 slices bread
  • 4 sprigs thyme, leaves picked

Method

  1. Heat a sauté or medium saucepan until medium hot. Add half the olive oil and the onion and cook for 3-4 minutes until just softened.

  2. Stir in the tomato puree and cook for 1 minute then add the tinned tomatoes and peppers and bring to a simmer.

  3. Fill the empty tomato tin with water and add to the pan then add the veg stock and return to a simmer. Season with salt and black pepper then cook for 5-6 minutes until just thickened.

  4. While the soup cooks, stamp 4 hearts out of the bread. Heat a frying pan until hot. Add the remaining oil and fry the hearts and leftover bread on each side until golden brown and crispy.

  5. Decant into a food blender, or using a stick blender, blitz until smooth and return to the pan.

  6. Decant into serving bowls. Top with the heart and thyme. Serve straightaway with the remaining crispy bread alongside to dip in.