Ingredients
For the Tomato and roasted pepper soup:
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Water 1.5 l
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Red peppers 250 g
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Double cream 150 ml
Preparation
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For the Tomato and roasted pepper soup:
- Roast the peppers in an oven at 250c until they are blistered.
- Place the peppers into a metal bowl and cover with cling film and leave for 20 minutes then peel the peppers and de-seed.
- Place the water in a pan and bring to the boil.
- Whisk in the KNORR Classic Tomato soup mix and simmer for 3 minutes.
- Add the roasted peppers and KNORR Professional mixed chilli puree and cook for 5 minutes on a low heat.
- Add the double cream then blend untilsmooth and serve