Roasted Red Pepper & Tomato Soup with Sirene
590 kcal per serving · 24g protein
Autumn in Bulgaria smells of roasting peppers, and this soup puts that smell in a bowl. Red peppers, tomato, onion and garlic are roasted until charred in patches, blended with stock and smoked paprika, and finished with crumbled sirene and parsley. Wholegrain bread on the side makes it a full lunch.
Open in Mixit →Ingredients
- Red peppers × 2
- Ripe tomato, halved × 1
- Onion, in wedges × ½
- 2 cloves Garlic cloves, unpeeled
- 1 tbsp Olive oil
- ½ tsp Smoked paprika
- 250 ml Hot vegetable stock
- 1.5 g Salt
- 0.5 g Black pepper
- 40 g Sirene (Bulgarian white brine cheese)
- 1 tbsp Fresh parsley, chopped
- 2 slices Wholegrain bread
Method
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Heat the oven
Heat the oven to 220°C (fan 200°C) and line a large baking tray with baking paper.
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Lay out the vegetables
Halve the red peppers lengthways, pull out the seeds and white ribs, and lay the peppers cut side down on the tray with the halved tomato, onion wedges and unpeeled garlic cloves. Drizzle everything with the olive oil.
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Roast until charred
Roast the vegetables on the top shelf for 30 minutes, until the pepper skins are blistered and charred in patches and the tomato has collapsed.
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Steam and peel the peppers
Tip the hot peppers into a bowl, cover with a plate and leave to steam for 10 minutes, then peel the skins off the peppers and the tomato.
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Blend the soup
Squeeze the soft garlic out of its skins into a pot, add the peeled peppers, tomato, onion, smoked paprika and hot vegetable stock, and blend with a stick blender for 2 minutes, until smooth.
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Simmer and season
Simmer the soup in the pot over medium-low heat for 5 minutes, stirring now and then, and season with salt and black pepper to taste.
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Top with sirene and parsley
Ladle the soup into a deep bowl, crumble the sirene over the top and scatter with the chopped parsley. Serve with the wholegrain bread on the side.
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