Hot Red Pepper Soup & Cheese Melts

Hot Red Pepper Soup & Cheese Melts

Rating
4.50rating out of 5

(1174 reviews from our customers)

Prep Time

35 min

Cuisine

British

Use within

3-4 days

There’s something utterly comforting (and just a little bit decadent!) about a grilled cheese melt and homemade soup combo. Our wholesome soup is made with blitzed roasted peppers, red onion and tomatoes – and a little kick of cayenne for a warming flavour hit.

Prep Time

35 min

Cuisine

British

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Tin of chopped tomatoes re-sized
1 tin of chopped tomatoes
Red-onion
1 red onion
Red-pepper
2 red peppers
garlic-clove
2 garlic cloves
Mozzarella-ball
125g mozzarella †
Cheddar-cheese
40g mature cheddar †
cayenne-pepper
1/2 tsp cayenne pepper
Vegetable-stock-cube
1 vegetable stock cube †
Ciabatta new
2 ciabatta rolls †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
You Will Need
(stick) blender, butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • tin of chopped tomatoes
  • red onion
  • red pepper
  • garlic clove
  • 125g mozzarella<span class="strong">†</span>
  • 40g mature cheddar<span class="strong">†</span>
  • 1/2 tsp cayenne pepper
  • vegetable stock cube<span class="strong">†</span>
  • ciabatta<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 462 kJ
114 kcal
2350 kJ
580 kcal
Fat
of which saturates
4 g
2.5 g
20.3 g
12.5 g
Carbohydrate
of which sugars
12.6 g
4.7 g
64.4 g
24.2 g
Fibre 1 g 5 g
Protein 5.8 g 29.6 g
Salt 0.35 g 1.78 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
tin of chopped tomatoes
red onion
red pepper
garlic clove
125g mozzarella
pasteurised cows MILK, salt, microbial rennet, starter / bacterial cultures, citric acid
40g mature cheddar
pasteurised cow's MILK, salt, starter culture, vegetarian rennet
1/2 tsp cayenne pepper
vegetable stock cube
salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper
ciabatta
WHEAT flour (52%) (with calcium, iron, niacin, thiamin), water, wholemeal WHEAT flour, RYE flour, salt, fresh yeast
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (e224)
Allergens
  • Allergens highlighted by † (milk, celery, wheat, Rye (Gluten), 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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Hot Red Pepper Soup & Cheese Melts

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Deseed the red peppers, scrape the seeds and pith out with a teaspoon and chop into large chunks

Peel the red onion[s] and chop into similarly large chunks

Crush and peel the garlic

2 Hot Red Pepper Soup & Cheese Melts

Combine the chopped pepper, chopped onion and crushed garlic in a mixing bowl

Add 2-4 tbsp olive oil and the cayenne pepper (Can't handle the heat? Go easy!)

Season to taste with salt and pepper

Transfer the vegetables to an oven tray and oven roast for 20-25 min, or until soft and charred

3 Hot Red Pepper Soup & Cheese Melts

Meanwhile, boil a kettle

Slice the ciabatta rolls in half

Tip: use a serrated knife for a cleaner cut

Set some butter near a warm place to get to room temperature for easy spreading in step 6

4 Hot Red Pepper Soup & Cheese Melts

Dissolve the vegetable stock cube[s] in 400ml [750ml] boiled water

Pour the stock in a blender (or pan if using a stick blender) followed by the chopped tomatoes and set aside for step 7

5 Hot Red Pepper Soup & Cheese Melts

Meanwhile, remove the mozzarella from its packaging and pat completely dry with a clean tea towel

Chop the mozzarella roughly 

Grate the cheddar

Combine the cheese in a bowl and season with salt and pepper

6 Hot Red Pepper Soup & Cheese Melts

Butter the middle and tops of the ciabatta, then sandwich the cheese between two slices

Heat a large, non-stick pan over a medium heat and once hot, add the cheese sandwiches and cover with a smaller pan

Add a heavy weight (e.g. several tins) to the top pan and cook for 2-3 min per side, checking occasionally – these are your cheese melts

7 Hot Red Pepper Soup & Cheese Melts

Remove the tray of cooked vegetables and add everything to the stock

Add the balsamic vinegar and 1 tbsp [2 tbsp] sugar to the stock

Blitz together until smooth, then add the blitzed soup to a pan and heat through over a medium heat for a few min or until warmed through

Season generously with salt and plenty of pepper and serve in bowls

8

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Remove the weight from the cheese melts

Cut the cheese melts into thirds lengthways (soldiers) and serve with the red pepper soup 

Add a drizzle of olive oil to the soup if you like!

Enjoy!

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