Hot Red Pepper Soup & Cheese Melts

Hot Red Pepper Soup & Cheese Melts

Rating
5.00rating out of 5

(1171 reviews from our customers)

Prep Time

35 min

Cuisine

British

Use within

6-7 days

There’s something utterly decadent and comforting about the combination of homemade soup and a grilled cheese melt. Our soup is made by blitzing roasted peppers, garlic and red onion with stock, tomatoes and a little kick of cayenne.

Prep Time

35 min

Cuisine

British

Use within

6-7 days

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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
Vegetable-stock-cube
1 vegetable stock cube †
Balsamic-vinegar
1 tbsp Italian balsamic vinegar †
Mozzarella-ball
125g fresh mozzarella †
Ciabatta-roll
2 ciabatta rolls †
Cheddar-cheese
40g Irish mature cheddar †
cayenne-pepper
1/2 tsp spicy cayenne pepper †
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
  • vegetable stock cube<span class="strong">†</span>
  • balsamic vinegar<span class="strong">†</span>
  • mozzarella<span class="strong">†</span>
  • ciabatta rolls<span class="strong">†</span>
  • mature cheddar<span class="strong">†</span>
  • cayenne pepper<span class="strong">†</span>
Typical Values per 100g per serving
Energy 472 kJ
112 kcal
2377 kJ
566 kcal
Fat
of which saturates
4.7 g
2.6 g
23.6 g
13 g
Carbohydrate
of which sugars
12.1 g
4.4 g
60.9 g
22.4 g
Fibre 0.8 g 4.1 g
Protein 5.4 g 27.2 g
Salt 0.25 g 1.25 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
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
mozzarella
Pasteurised Cow's Milk, Salt, Microbial Rennet
ciabatta rolls
Fortified Wheat Flour (wheat flour, calcium carbonate, iron, nicotinamide, thiamin), Water, Yeast, Salt, Oliver Oil, CS5 (wheat flour, sunflower oil, enzymes: alpha amylase)
mature cheddar
Pasteurised Cow's Milk, Salt, Starter Culture, Vegetarian Rennet
cayenne pepper
Allergens
  • Allergens highlighted by † (celery, sulphites, milk, wheat-gluten, None)

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 - these are your cheese sandwiches

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

Add a heavy weight (eg. 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 soup 

Enjoy!

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