/getattachment/ac744fdd-fe5d-4c4a-8b1d-3bc83710f406/Roasted-Pepper-and-Tomato-soup-with-a-Bagel-Toastie.aspx
Roasted Pepper and Tomato soup with a Bagel Toastie Recipe
Roasting the tomatoes and peppers gives this soup a rich, smokey flavour.
Recipe Ingredients
- 2 red peppers
- 1 punnet mixed medley cherry tomatoes
- 1/4 cup SPAR Olive Oil
- salt and pepper
- 2 onions, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 2 tsp thyme
- 2 cans SPAR Diced Tomatoes
- 2 cups vegetable stock
- 1 tsp sugar
For the toastie
- 2-4 seeded bagels
- 1 cup cheddar cheese, grated
- 3 Tbsp SPAR Mayo
- 3 Tbsp butter
Recipe Method
- Preheat the oven to 220 ºC.
- Place the peppers and cherry tomatoes on a roasting tray. Drizzle with 2 Tbsp olive oil and season.
- Roast for 30 minutes or until blistered (Check the tomatoes at around 20 minutes as they cook faster than the peppers.)
- Meanwhile, fry the onion in left-over olive oil until golden (for ±8 minutes). Add the garlic and thyme and cook for another minute.
- Add the canned tomatoes and 2 cups stock and simmer for 15 minutes.
- Remove the peppers from the oven. Cover and steam for 10 minutes (This makes them easier to peel.)
- Rub the blistered skin off the peppers. Remove the pips, etc., and chop into chunks.
- Add 3/4 of the peppers to the pot and blend the soup until smooth.
- Season well with salt, pepper and sugar.
- For the bagels: Mix the cheese and mayo. Fill each bagel and butter the outsides. Toast in a hot pan for 4 minutes on each side.
- Serve soup topped with left-over peppers and roasted cherry tomatoes.
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