Warming Pepper Soup With Cheese Melt Soldiers
For the hug in a bowl that a good soup brings, you'll blitz roasted pepper, red onion and tomato together, and add cayenne for a kick. Serve with cheese melt soldiers and a drizzle of olive oil.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240°C/ 220°C (fan)/ gas 9
Chop your pepper[s] in half, deseed (scrape the seeds and pith out with a teaspoon) and chop into large chunks
Peel your red onion[s] and roughly chop into wedges
Crush and peel your garlic
Combine the chopped pepper, red onion wedges and crushed garlic in a mixing bowl
Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and your cayenne pepper (can't handle the heat? Just add a little!) and mix well
Season to taste with salt and pepper – this is your seasoned veg
Transfer the seasoned veg to a baking tray (save the bowl for later!) and put in the oven for 20-25 min or until soft and beginning to char
While the veg is roasting, boil a kettle
Slice your ciabatta[s] in half
Dissolve your vegetable stock mix in 400ml [520ml] [750ml] boiled water
Add the vegetable stock and your chopped tomatoes to a blender (or pan if using a (stick) blender) – this is your tomato stock
Set aside until later
Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper
Roughly chop the drained mozzarella
Grate your cheddar cheese
Combine the chopped mozzarella and grated cheese in the reserved bowl and season with salt and pepper
Spread both the inside and outside of each ciabatta half with butter, then sandwich the grated cheese between two slices – this is your cheese sandwich[es]
Heat a large, wide-based pan (preferably non-stick) over a medium heat and once hot, add the cheese sandwich[es] and cover with a smaller pan
Add a heavy weight (e.g. several cans) to the top pan and cook for 2-3 min per side, checking occasionally – this is your cheese melt[s]
Remove the tray of roasted vegetables from the oven, then add them to the tomato stock
Add in your balsamic vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar
Blitz together until smooth, then add the blitzed soup to a pan over a medium heat and cook for 3-4 min or until warmed through
Serve in bowls and season generously with salt and plenty of pepper – this is your warming pepper soup
Cut the cheese melt[s] into thirds lengthways – these are your cheese melt soldiers
Serve the cheese melt soldiers alongside the warming pepper soup
Drizzle the soup with olive oil and season generously with black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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