Tomato & roasted red pepper soup
The tomato soup is used as a base with the addition of the sweet roast peppers and a little heat from the Knorr Professional Chilli Puree.
Vegetarian
Autumn
Winter
Summer
Spring
Ingredients
Tomato & roasted red pepper soup
−
+
£0.81
For the Tomato and roasted pepper soup:
Water
/l
1.5 l
0%
Knorr Professional Classic Cream of Tomato Soup 25 Port
/g
150.0 g
0%
Red peppers
/g
250.0 g
0%
KNORR Professional Mixed Chilli Puree 750g
/g
30.0 g
0%
Double cream
/ml
150.0 ml
0%
/
For the Tomato and roasted pepper soup:
-
Water 1.5 l
-
Red peppers 250.0 g
-
KNORR Professional Mixed Chilli Puree 750g 30.0 g
-
Double cream 150.0 ml
Preparation
-
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
