Serve our Warburtons Gluten Free Multiseed Sandwich Thins toasted, with a bowl of warming homemade roasted pepper soup, to enjoy and dunk away with.


  • 4 Warburtons Gluten Free Multiseed Sandwich Thins
  • 4 red peppers
  • 400g cherry tomatoes, washed
  • 1 clove of garlic, peeled and halved
  • 2 tbs olive oil
  • 1 small onion, chopped
  • 1 stick celery, trimmed and sliced
  • 1 large carrot, peeled and sliced
  • ½ tsp paprika
  • Pinch hot chilli powder
  • 1 gluten free vegetable stock cube
  • 1 litre boiling water
  • 1 Freshly ground black pepper
  • Few sprigs fresh flat leaf parsley
  1. Pre-heat the oven to 180ºC/160ºC fan.
  2. Place the whole peppers on a baking tray and drizzle with ½ tbs of the olive oil. Place the tomatoes on another baking tray with the garlic and drizzle with another ½ tbs of oil. Roast all the vegetables in the oven for about 30 minutes, until the tomatoe
  3. Meanwhile, make up the stock with the boiling water.
  4. Heat the remaining oil in a large heavy saucepan and add the onion, celery and carrot and fry over a medium low heat for 5-10 minutes until starting to soften, but do not allow to brown. Stir in the paprika and chilli powder and stir again. Pour in the ho
  5. Add the roasted tomatoes and garlic to the pan, scraping in all the cooking juices from the tray.
  6. Remove the cooled peppers from the bag and place on a board. Peel off the skin and discard. Halve the peppers and remove the seeds and stalk and discard. Roughly chop the flesh and add to the pan.
  7. Bring the soup to the boil then immediately reduce the heat to a gentle simmer, cover and cook for 20-30 minutes, until the carrots are very tender, stirring occasionally.
  8. Remove from the heat and use a stick blender in the pan to puree the soup. Add a little more boiling water if it is a little thick, then season with black pepper. Ladle into warmed bowls and garnish with a little chopped parsley. Serve with toasted Newbur