Roast Pepper and Red Pepper Soup, with Cheesy Toasts - Warburtons
Delicious Roast Pepper and Red Pepper Soup with Cheesy Toasts | Warburtons Recipe
Ingredients
- Preheat the oven to 160ºC fan/180ºC conventional/ Gas 4
- Roast in the oven for about 45 minutes, stirring half way through.
- Squeeze the garlic out of its skin and discard the skin Leave to cool for a few minutes
- Ladle the soup into warmed bowls and add a swirl of sour cream. Scatter over some chopped parsley and a grind of black pepper and serve with the toasts on the side for dipping.
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