Roasted Red Pepper & Tomato Soup with Sirene

Name: Roasted Red Pepper & Tomato Soup with Sirene
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 serving
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

65 min · Easy · Serves 1

600 kcal per serving · 20g protein

Roasted peppers, tomatoes, onion and garlic blended into a smooth soup with smoked paprika. Crumbled sirene, parsley and wholegrain bread finish the meal.

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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

Heat the oven

Heat the oven to 220°C (fan 200°C) and line a large baking tray with baking paper.
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.
Roast until charred

Roast for 25–30 minutes, until the pepper skins blister and darken in places and the tomato and onion are tender. Check the garlic after 20 minutes and remove it early if soft.
Steam and peel the peppers

Tip the hot peppers into a bowl, cover and steam for 10 minutes. Peel away the blistered skins and remove any loose tomato skin.
Blend the soup

Squeeze the roasted garlic from its skins into a pot. Add the peeled peppers, tomato, onion, paprika and stock. Blend until creamy and completely smooth, adding a little hot water only if it is too thick to pour.
Simmer and season

Simmer gently for 5 minutes, stirring. Taste before adding the salt and pepper; the stock and cheese also contribute salt.
Top with sirene and parsley

Ladle the soup into warm bowls and let the surface settle. Crumble the sirene loosely over a small area and add the parsley. Serve the listed wholegrain bread alongside, cutting the slices in half if easier to dip.