Spicy Roasted Red Pepper Soup with White Bean Croutons
426kcal
Ingredients
- 4 red peppers
- 3 tomatoes
- 2 large garlic cloves whole
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 1 white onion finely diced
- 2 sticks celery finely diced
- 1 large carrot finely diced
- 1 tablespoon harissa paste
- 400 g tin white beans drained & rinsed
- 500 ml vegetable stock
- Salt and pepper to taste
For the croutons & crispy beans:
- 2 slices sourdough bread diced
- 20 g hard cheese
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Method
- Preheat your oven to 200C | 395F and line your baking tray with baking paper.
- Deseed your red peppers and cut them into large chunks, then quarter your tomatoes. Arrange them flat on the baking tray with the garlic cloves.4 red peppers, 3 tomatoes, 2 large garlic cloves
- Drizzle over the oil, smoked paprika, and oregano, and use tongs to coat the vegetables. Add the garlic cloves (whole), and place the baking tray in the oven. Roast for 35 - 40 minutes.1 tsp smoked paprika, 2 tbsp olive oil, 1 tsp dried oregano
- Remove the tray from the oven, and leave to cool slightly.
- While the peppers cool, heat the remaining olive oil in a large pan and add the onion, celery, and carrot. Saute for 7-8 minutes until they begin to soften. Add the harissa paste and stir it into the vegetables for another minute.1 white onion, 2 sticks celery, 1 large carrot, 1 tbsp harissa paste
- Now that they’ve cooled, remove most of the charred red pepper skins by simply peeling them off. Don’t worry too much about removing every last bit of skin - a blender will blitz everything until smooth anyway.
- Add the peppers, tomatoes, and garlic to the pan along with the vegetable stock. Add half the can of drained beans. Blend everything until smooth and creamy, then simmer on low heat. Season to taste.500 ml vegetable stock, 200 g tin white beans
- To make the croutons, dice your bread and add it to a bowl along with the other half of the beans (pat them dry first). Add the seasonings and oil and toss until coated, then place in the oven and bake for 10 minutes. Then, sprinkle over the cheese and bake for another 5 minutes until golden and crispy.200 g tin white beans, Salt and pepper to taste, 2 slices sourdough bread, 1 tsp smoked paprika, 1 tsp Italian seasoning, 1 tbsp olive oil, 20 g hard cheese
- Serve the soup with the croutons and crispy beans on top with more black pepper.
Nutrition
Serving1gCalories426kcalCarbohydrates60gProtein17gFat15gSaturated Fat3gPolyunsaturated Fat11gCholesterol5mgSodium1042mgFiber12gSugar12g
Notes
- Roasting the vegetables: Make sure to let the peppers and tomatoes cool a little before handling, and don’t worry about peeling every bit of skin off the peppers. A bit of char adds to the flavor.
- Blending: If you like your soup chunkier, only blend half of it, leaving some of the beans and veggies whole for added texture.
- Croutons and crispy beans: Tossing the beans with olive oil and spices before roasting gives them an incredible crunch. It’s a small step that adds so much to the final dish.