Roasted Red Pepper Soup & Squeezy Ham Toastie
When it’s cold outside and you want something that feels like a hug in a bowl, this roasted red pepper and tomato soup with a squeezy Primula toastie has your back. Sweet, smoky veg blended with a creamy squeeze of Primula Original Cheese, plus a golden, gooey ham toastie that’s made for dunking. Simple, warming, and properly satisfying.
- Soup: serves 2-3 Toastie: Serves 1
What You Need
- For the soup:
- 500g cherry or vine tomatoes, halved
- 1 bulb garlic
- 2 red peppers, deseeded and quartered
- 1 large onion, quartered
- 2 tbsp olive oil
- 300ml vegetable stock
- 3–4 tbsp Primula Original Cheese
- Salt & pepper, to taste
- Pinch of chilli flakes (optional)
- For the toastie (makes 1):
- 2 slices sourdough bread
- Butter, for spreading
- 2–3 slices good-quality ham
- 4 tbsp Primula Original Cheese
How You Do It
Preheat the oven to 200 °C (180 °C fan).
Pop the tomatoes, red peppers and onion on a roasting tray. Slice the top off the garlic bulb to expose the cloves and add that too. Drizzle with olive oil, season, and roast for 25–30 minutes until everything’s soft and a bit charred.
Squeeze the roasted garlic cloves from their skins into a blender. Add the roasted veg and stock, then blitz until smooth.
Stir through a generous squeeze of Primula Original for that silky, creamy finish. Taste and season as you like.
For the toastie: butter your bread, layer with ham, and give it a good squeeze of Primula. Toast in a hot pan (or air fryer) until the outside is golden and the inside’s irresistibly gooey.
Serve your soup hot with the toastie on the side. Dunk, bite, repeat.
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