CTV Recipes
Search Recipes
Roasted red pepper and tomato soup with Welsh rarebit
Make this upgraded soup and sandwich combo for lunch or dinner and you'll feel full and satisfied. Made with roasted red pepper and tomatoes, this soup is creamy and full of flavour. Serve it with this open face Welsh rarebit sandwich and spend less time in the kitchen and more time enjoying the meal with the whole family.
SERVES
4
TO
6
Ingredients
Roasted Red Pepper and Tomato Soup
- 3 tablespoons olive oil
- 1 white onion, diced
- 3 cloves garlic, finely minced
- 1-2 anchovies, from the tin
- 1 teaspoon ground anise
- 1 can chopped tomatoes
- 1 jar roasted red peppers
- 4 cups chicken stock
- Salt and black pepper, to taste
Welsh Rarebit
- 1 tablespoon butter
- Drizzle of olive oil
- 1 cup stout beer (or milk if making an alcohol-free version)
- 1 tablespoon all-purpose flour
- 2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoon Worcestershire sauce
- 300g aged English cheddar, grated
- 4 slices sourdough bread
- Chives, finely sliced, for garnish
Directions
Roasted Red Pepper Tomato Soup
- In a pot, heat the olive oil, onion, and garlic. Sweat for three to four minutes.
- Add the anise, salt and pepper to taste. Add the anchovies and cook for another minute or two.
- Add the tomatoes, red peppers, and stock. Bring up to a boil, then reduce to a simmer and allow to cook for 25 to 30 minutes.
Welsh Rarebit
- In a saucepan, heat the butter and olive oil.
- Add the beer and slowly bring it up to a gentle boil. Whisk in the mustard powder, cayenne, Worcestershire, and cheddar until smooth. Cook until just thickened, then set aside and allow to cool slightly.
- Toast your sourdough bread until it is really crispy.
- Evenly spread on the cheese mixture, then transfer to the broiler to broil for one to two minutes or until bubbly and golden brown. Top with fresh chives.
Serve
- Remove soup from the heat and blend until smooth. Season with additional salt and pepper if needed and serve hot with the Welsh Rarebit. Enjoy!
