Roasted Pepper and Tomato soup with a Bagel Toastie Recipe

Roasting the tomatoes and peppers gives this soup a rich, smokey flavour.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

35 minutes

Serves

4

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

  1. Preheat the oven to 220 ºC.
  2. Place the peppers and cherry tomatoes on a roasting tray. Drizzle with 2 Tbsp olive oil and season.
  3. Roast for 30 minutes or until blistered (Check the tomatoes at around 20 minutes as they cook faster than the peppers.)
  4. Meanwhile, fry the onion in left-over olive oil until golden (for ±8 minutes). Add the garlic and thyme and cook for another minute.
  5. Add the canned tomatoes and 2 cups stock and simmer for 15 minutes.
  6. Remove the peppers from the oven. Cover and steam for 10 minutes (This makes them easier to peel.)
  7. Rub the blistered skin off the peppers. Remove the pips, etc., and chop into chunks.
  8. Add 3/4 of the peppers to the pot and blend the soup until smooth.
  9. Season well with salt, pepper and sugar.
  10. 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.
  11. Serve soup topped with left-over peppers and roasted cherry tomatoes.

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