Smoky tomato and red pepper soup
A rich red, silky smooth vegetarian soup that’s full of flavour thanks to smoked paprika and Campbell’s made from scratch 100% natural vegetable stock.
- Heat the oven to 180C.
- Place the peppers, onions and halved tomatoes in a baking tray. Drizzle with oil and season with salt and pepper. Bake for 40 minutes, turning occasionally, until peppers are soft.
- Remove skin from the peppers and tomatoes. Place the peppers, tomatoes, onions and any juices in to a large saucepan with the canned tomatoes, vegetable stock and smoked paprika. Bring to the boil, reduce heat and simmer for 20 minutes.
- Cool and little and blend until smooth.
- Serve with a drizzle of extra virgin olive oil and a sprinkle of basil or thyme leaves.