A rich and creamy soup with roasted tomatoes and red peppers, fresh basil and crème fraîche. Indulgent, flavourful and packed with nutrients, this soup is a hug in a bowl.
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Still got crème fraîche left over?
There's nothing more annoying than a half-empty pot of crème fraîche in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of crème fraîche in the back of the fridge. Plan your next meal and save it from the bin.
Serves
5
Vine Tomato
Cherry Tomatoes
Brown Onion
Small Red Pepper
Garlic Bulb
Crème Fraîche
Red Pesto
Fresh Basil
Vegetable Stock
Olive Oil
Toasted Ciabatta
Still got crème fraîche left over?
There's nothing more annoying than a half-empty pot of crème fraîche in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of crème fraîche in the back of the fridge. Plan your next meal and save it from the bin.
Serves
5
Vine Tomato
Cherry Tomatoes
Brown Onion
Small Red Pepper
Garlic Bulb
Crème Fraîche
Red Pesto
Fresh Basil
Vegetable Stock
Olive Oil
Toasted Ciabatta
Unlock Mob Premium
Still got crème fraîche left over?
There's nothing more annoying than a half-empty pot of crème fraîche in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of crème fraîche in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Slice the vine tomatoes into quarters and the onion and peppers into large chunks. Slice the bulb of garlic horizontally.
Step 2.
Place the chopped vegetables in a deep oven-proof dish, along with the whole cherry tomatoes. Place the bulb of garlic face-up in the centre. Drizzle with a glug of olive oil and season generously with salt and pepper. Roast in the oven for 35 mins.
Step 3.
Remove the tray from the oven and transfer all the veggies and their juice to a large saucepan, squeezing out the roasted garlic cloves and discarding the skins. Add the crème fraîche, pesto, torn fresh basil and 500ml vegetable stock and blitz with a hand blender until smooth.
Step 4.
Turn up the heat and warm through the soup until piping hot, stirring occasionally. Divide into bowls and serve with toasted ciabatta.
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