Spicy Cream of Red Pepper Soup with Parmesan Crisps
made with a blender- Wheat
- Barley
- Milk
- Soy
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Tree nuts
- Fish
- Milk
- Mustard
- Peanuts
- Wheat
Parmesan crisps are thin, crispy wafers made from baked or fried Parmesan cheese. These savoury snacks originated in the Friuli region of northern Italy and add flavour-packed crunch to soups and salads. Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Mirepoix (onion, carrot, celery) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Chili flakes.
Ingredients
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
125 g
Roasted Peppers
(Contains: Sulphites, Tree nuts, Fish, Milk, May contain traces of allergens)
113 g
Mirepoix
7 g
Parsley
113 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
15 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450 °F. Wash and dry all produce.
- Heat a medium pot (large pot for 4 servings) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, mirepoix and half the garlic spread. Season with salt and pepper. Cook for 2-3 min, stirring often, until veggies begin to soften.
- Meanwhile, line a baking sheet with parchment paper.
- Cut or tear ciabatta into 1-inch pieces.
- To prepared baking sheet, add ciabatta and remaining garlic spread. Toss to coat.
- Toast in the middle of the oven for 6-8 min, stirring halfway through, until crisp and golden.
- To the pot with veggies, add peppers along with their liquid, vegetable stock powder, crushed tomatoes, half the chili flakes and 3/4 cup (1 1/2 cups) water.
- Bring to a boil over high. Reduce heat to medium. Cover and cook for 3-5 min, stirring often, until veggies are tender.
- While soup cooks, line another baking sheet with parchment paper.
- Arrange Parmesan into 2 (4) 4-inch wide circles, 2 inches apart.
- Bake in the bottom of the oven for 4-6 min, until golden and crisp. (TIP: Keep a close eye on crisps to avoid burning!)
- Allow to cool on baking sheet for 1-2 min before removing.
- While Parmesan crisps bake, roughly chop parsley.
- Add cream to soup. Season with salt and pepper. Using a handheld immersion blender, carefully blend soup for 1-2 min, until smooth. (TIP: Make sure the entire head of the blender is completely submerged in the soup. Tip the pot slightly if you need to.) (NOTE: If you do not have an immersion blender, carefully transfer mixture to a standard blender and blend in batches.)
- Divide soup between bowls.
- Top with croutons, parsley and Parmesan crisps.
- Sprinkle remaining chili flakes over top and add a drizzle of olive oil, if you like.
