Try this soup for a warming lunch, add the cheesy garlic bread for a treat! 

Ingredients (serves 4 – adjust accordingly)

For the soup

  • 2 red peppers, core removed and cut into 8
  • 1 shallot, peeled and diced
  • 600g ripe tomatoes, halved
  • 4 cloves garlic, peeled
  • 1 red chilli, sliced
  • 50ml olive oil
  • Salt and pepper
  • 500ml vegetable stock

For the garlic bread 

  • 4 thick slices white bread
  • 60g garlic butter, softened (made by roasting half a bulb of garlic – squeezing out the cloves and then blitzing with 200g butter and half a bunch of parsley)
  • 200g cheddar cheese, grated

To serve 

  • A drizzle of cream/a drizzle of olive oil/torn basil


  • Preheat the oven to 200C
  • Place the peppers, shallot, tomatoes, garlic and chilli onto a baking tray drizzle in olive oil season then roast for 1 hour
  • When done, carefully tip into a blender, add the warmed stock and blitz. Pop into a pan and warm through.
  • Meanwhile, for the garlic bread, toast the bread slightly. Then spread over the garlic butter then top with cheese and grill until bubbling.
  • To serve, ladle the soup into warm bowls, drizzle with olive oil and basil and serve with the cheesy garlic bread.

Macro breakdown per serving…

Calories – 153kcal soup / 382kcal garlic bread (535kcal total)

Carbs – 8.6g soup / 13.4g garlic bread (22g total)

Fat – 12g soup / 29.3g garlic bread (41.3g total)

Protein – 2g soup / 15.5g garlic bread (17.5g total)

Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!