500g Tomatoes, quartered
1 stick Celery, diced
1 tsp Garlic, chopped (1 clove)
Salt and Pepper to taste
100ml White wine
400g (1 Jar) Peppadew® Tomato and Jalapeño Chillies pasta sauce
125ml Sour Cream
1 tbsp (15ml) Olive Oil
Parsley, chopped, to garnish
Preheat the oven to 180°C
Place the tomatoes, celery and garlic into an ovenproof roasting dish, drizzle with the olive oil, season with salt and pepper and roast for 15 – 20 minutes
Transfer the tomato mixture to a pot,,add the white wine and Peppadew® Tomato and Jalapeño chillies pasta sauce.
Bring to a boil and simmer for 5 minutes
Blend using a hand held or regular blender
Reheat and serve topped with sour cream and garnished with parsley.
Add crispy bacon for a meaty option and serve with Ciabatta
Add Peppadew® Hot Jalapeño Slices for extra heat
This soup is also delicious served chilled on hot summer’s days.