Roasted Tomato & Bell Pepper Soup

Name: Roasted Tomato & Bell Pepper Soup with sour cream, cheesy breadsticks & basil
Total time: 50 min
Yield: 2
Cuisine: 0
Ingredients: 3 piece Tomato; 2 piece Red onion; 2 piece Garlic; 5 g Fresh basil; ⅔ sachet(s) Sicilian-style herb mix; 50 g Grated Gouda; 50 g Organic sour cream; 2 piece Bell pepper; 2 piece Wholegrain ciabatta; 3 tablespoon Olive oil; 500 milliliters Low sodium vegetable stock; 2 tablespoon Balsamic vinegar; to taste Salt and pepper

with sour cream, cheesy breadsticks & basil

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Sour cream is made by fermenting fresh cream with lactic acid. Its fresh and tangy flavour makes it an excellent accompaniment for both savoury and sweet dishes.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Family

Allergens:

Melk (inclusief lactose)

•Gerst

•Haver

•Rogge

•Sesamzaad

•Soja

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1.5 piece

Tomato

1 piece

Red onion

1 piece

Garlic

2.5 g

Fresh basil

(May be present: Selderij)

⅓ sachet(s)

Sicilian-style herb mix

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

1 piece

Bell pepper

1 piece

Wholegrain ciabatta

(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

Not included in your delivery

1.5 tablespoon

Olive oil

250 milliliters

Low sodium vegetable stock

1 tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2543 kJ

Calories608 kcal

Fat32.4 g

Saturated Fat10.1 g

Carbohydrate51.2 g

Sugar18.6 g

Dietary Fiber19.6 g

Protein21.1 g

Salt2.4 g

Potassium394.5 mg

Calcium44.3 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Baking Sheet with Baking Paper

•Soup pan

•Stick Blender

Cooking Steps

Preheat the oven to 200°C.
Quarter the tomato and cut the bell pepper into strips. Roughly chop the onion and garlic.
Roughly tear half of the basil leaves and set the stems aside.
Transfer the tomato, bell pepper, onion and basil stems to an oven dish or parchment-lined baking sheet.

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Add half each of the garlic and basil leaves, then drizzle with the olive oil and the balsamic vinegar.
Scatter over the Sicilian-style herbs and season with salt and pepper, then toss well to coat.
Roast in the oven for 30 - 35 minutes (see Tip).

Tip: check the vegetables regularly so as to ensure they don't burn.

In the meantime, cut the ciabatta into breadsticks of no more than 2cm thickness.
Transfer to a parchment-lined baking sheet and drizzle with some olive oil as preferred. Scatter over the cheese and the rest of the garlic.
Bake the breadsticks in the oven for 10 - 12 minutes.
Prepare the stock in the meantime.

Transfer the roasted vegetables to a soup pot, including any cooking juices from the oven dish.
Process with an immersion blender, gradually adding the stock until the soup reaches your preferred texture.
Serve the soup in bowls and top with the sour cream.
Garnish with the rest of the basil and serve the breadsticks alongside.