Roasted Tomato & Bell Pepper Soup
with sour cream, cheesy breadsticks & basil
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.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1.5 piece
Tomato
1 piece
Red onion
1 piece
Garlic
2.5 g
Fresh basil
(May be present Selderij)
â…“ 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
Utensils
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.
Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.
- 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.