Ingredients
-
Gluten Free
-
Vegan Friendly
- BFree Brown Seeded Rolls
- 4 large red peppers
- 4 garlic cloves, unpeeled
- 1tsp dried oregano
- 1/2 fresh chilli
- 3 tbsp olive oil
- 1 large red onion , peeled and chopped
- 6 large tomatoes, peeled
- 29 fl oz vegetable stock
- 1tsp sugar
- Half a packet fresh basil leaves
With the last of the winter weather (hopefully) passing, this meal is a perfect winter warmer. Served with our delicious BFree Brown Seeded Roll, this delicious sweet tomato soup with a hint of chilli is a lovely and satisfying meal.
For a creamier taste, add 1tsp of sour cream to each bowl of soup before serving.
Method
Preheat the oven to 400°F.
Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 minutes until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
Heat 1tbsp olive oil in a large pan and fry the onion for 10 minutes until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock , sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 minutes.
Slice the BFree seeded roll in half, toast and spread with butter.
Whizz the soup in a food blender then reheat.
Garnish with basil leaves and capsicum
Serve with the toasted rolls
