© J Sainsbury plc 2020
Roasted tomato and red pepper soup
A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!
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Ready in 45 minutes
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Cooking time 35 minutes
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Prep time 10 minutes
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Serves 4
Four of your 5 a day
Ingredients
- 1kg ripe tomatoes - left whole if using cherry, or roughly chopped if you're using larger vine or plum tomatoes
- 2 brown onions - peeled and quartered
- 2 large carrots - peeled and diced
- 2 red peppers - cored and cut into quarters
- 3tbsps vegetable oil - includes 1 for the croutons
- 2tbsp fajita seasoning - includes 1 for the croutons
- 700ml vegetable stock
- 400g (1 can) chickpeas - drained
- 4 slices bread, cut into cubes - slightly stale works well for croutons
- 4tbsp low fat sour cream - optional, to serve
- 10g fresh coriander, leaves picked - to serve
Method
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1
In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.
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2
Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
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3
Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
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4
To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.
