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Roasted Red Pepper Tomato Soup
made with Arvinda's Just For Kids
This elevated tomato soup recipe brings out your inner foodie! Deliciously simply, serve this recipe with Cheesy Toast Fingers for dipping.
- Prep Time
20 min - Cook Time
30 min - Serves
2 to 4
| ROASTED RED PEPPER SOUP: | |
| 3 | red peppers, quartered |
| 1 TBSP. | olive oil |
| 1 TBSP. | tomato paste |
| 2 TSP. | ARVINDA’S JUST FOR KIDS |
| 1 CUP | vegetable stock |
| 1 CUP | crushed tomatoes, canned and unsalted |
Sea salt, to taste | |
| CHEESE TOAST FINGERS: | |
| 4 | bread slices |
| 1 TBSP. | salted butter, divided |
| ¼ CUP | grated mozzarella or cheddar cheese, divided |
| 1 TSP. | ARVINDA’S JUST FOR KIDS, divided |
ROASTED RED PEPPER SOUP: Preheat oven to 450F/230C/Gas Mark 8. Remove seeds and stems from red peppers. Place peppers on a foiled lined baking sheet and roast in oven for 15 minutes. Remove from oven and allow to completely cool.
In a medium pot, gently heat olive oil on medium heat. Stir in tomato paste and add ARVINDA’S JUST FOR KIDS spice blend. Stir for 1 to 2 minutes.
Add vegetable stock and strained or crushed tomatoes. Simmer on medium heat.
Once red peppers have cooled, peel off skin and discard. Add red peppers to soup and blend with an immersion blender until pureed and smooth. Add salt to taste.
CHEESE TOAST FINGERS: Spread the bread with the butter. Sprinkle on the cheese and ARVINDA’S JUST FOR KIDS spice blend. Toast in a toaster oven until golden brown. Cut into Cheese Toast Fingers for dipping into the soup!
