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Roasted Tomato Soup
Tomatoes and peppers are roasted first, then blended, so deep caramelized flavor stands in for any cream. The result is a silky, boldly red bowl finished with basil..
Cook time
55 min
Servings
4
Ingredients
7
Nutrition
per serving181 kcal
Calories
5 g
Protein
9 g
Fat
20 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Heat the oven to 220 degrees. Halve the tomatoes, quarter and seed the peppers, and cut the onion into wedges. Spread everything on a tray with the unpeeled garlic cloves, drizzle with olive oil and season with salt.
- 2
Roast the vegetables for 30 minutes, until the edges are browned and the tomatoes have collapsed.
- 3
Squeeze the garlic out of its skins and tip all the roasted vegetables into a tall pot with the hot stock. Blend until the soup is velvety smooth.
- 4
Bring the soup briefly to a simmer, adjust the seasoning and serve with plenty of fresh basil.
