Tomato & Red Pepper Soup

Part of our recipe series, Kitchen Quickies, speedy recipes, from ingredients to plate in 30 mins. Creamy tomato & red pepper soup with oozy cheesy toasties is bringing all the comfort, in this nourishing and satisfying dish. We love using a jar of roasted red peppers for a quick flavour hack.

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Ingredients

garlic cloves 2 (sliced)
roasted red peppers 100 g
chopped tomatoes 800 g
white bread 8 slice
salted butter to taste
grated cheddar cheese 150 g
dried oregano 2 tsp

Method

Cook & blend the soup

Peel and thinly slice the garlic cloves. Heat a dash of oil in a pan on a medium heat, add the garlic, and cook for a few minutes. Stir in the roasted red peppers and chopped tomatoes and cook for 8 - 10 minutes. Season to taste. You could also add some of your favourite spices and dried herbs at this stage - like paprika, oregano, rosemary or thyme.
With a stick blender, blitz the soup until smooth.

Make the cheese toasties

While the soup is cooking, make the cheese toasties. Butter both sides of the bread, then scatter the grated cheddar over one side with the dried oregano, layer a buttered sliced of bread on top.
Cook the toasties under the grill. Or in an air fryer at 180°C until golden and bubbling, around 8 minutes. Tuck in and enjoy the toasties with the soup.

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