Soups · FIRST EDITION

Roast pepper soup with feta toast

Sweet roast peppers blended with tomatoes, with a warm feta toast on the side.

55 minutes · Serves 2

A richer finish, a few extra ingredients or a more generous spread.

Serving inspiration · stock photograph

If tomato soup and toast is familiar, roasting the vegetables gives the soup a deeper, sweeter flavour.

Here’s how.

1
Roast the vegetables
Heat oven to 220°C / 425°F (200°C fan). Toss peppers, tomatoes, onion and garlic with oil, oregano and salt in a roasting dish. Roast for 30–35 minutes until soft and browned, stirring once.
2
Blend the soup
Transfer vegetables and their juices to a saucepan. Add measured water. Blend carefully with a stick blender until as smooth as you like.
3
Make the feta toast
Put bread on a baking tray and crumble feta over it. Bake at the same oven temperature for 6–8 minutes, until the bread edges are crisp.
4
Warm and serve
Meanwhile simmer the soup for 5 minutes, stirring and adding a little water if needed. Serve with the hot feta toast.

Scrape the browned juices from the roasting dish into the saucepan; they carry plenty of flavour.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.