Give yourself a lovely little treat by making this red pepper and tomato soup. The cheesy pesto croutes are the perfect side to this warming homemade soup recipe 
Serves: 4
Prep time: 40 mins
Cooking time: 25 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 3 red peppers, quartered and cored
    • ½-1 red chilli, deseeded
    • 1 red onion, peeled and cut into wedges
    • 2 cloves garlic, peeled and left whole
    • A few sprigs of thyme
    • 2 tbsp olive oil
    • 400g can chopped tomatoes
    • 600ml (1 pint) hot vegetable stock
    • Salt and ground black pepper

For the croutes:

    • 30g (1oz) each fresh parsley and chives
    • 2 cloves garlic, peeled and crushed
    • 1 tbsp toasted pine nuts
    • 30g (1oz) Parmesan, grated
    • 6 tbsp olive oil
    • 60g (2oz) mature Cheddar, grated
    • 1 small ciabatta loaf, cut into 12 slices


    • Set the grill to medium. Put the peppers and chilli, skin-side up, with the onion, garlic and thyme on a sturdy baking tray. Mix in the oil and put the tray under the grill until the skin on the peppers blisters and browns, about 10-12 mins. Turn the onion wedges halfway through cooking. Cool for a few mins, then peel the skin off the peppers and chilli.
    • Tip the vegetables into a large pan, scraping in the juices as well. Add the can of tomatoes and the hot stock. Bring to the boil and simmer for 10 mins. Whizz with a stick blender, then season. Pour into a jug and then into hot mugs or bowls.
    • To make the pesto croutes: Put all the ingredients except the Cheddar and bread, in a tall jug, and season. Whizz with a stick blender to make a chunky sauce. Add 4 tbsp of this pesto to the grated Cheddar. Toast the bread lightly on both sides and then spread one side with the cheesy pesto mixture. Put under the grill until the cheese melts. Serve the soup with the extra pesto, if you like, and the croutes.

Nutritional information per portion

Fat 35.0g

Saturates 8.5g

Calories 561(kcal)

Recipe by Kate Moseley