Ingredients
- 600 g tomatoes, fleshy and ripe quartered
- 3 onions (350 g), cut into thick slices
- 80 g fresh red peppers, deseeded, cut into strips
- 6 cloves garlic, peeled
- 2 tbs olive oil
- 1 tsp coarse sea salt
- 1 tsp black pepper, ground
- 100-300 ml boiled, hot water
- 15 fresh basil leaves
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Roasted tomato basil soup
Time: 5 minutes prep, 20 minutes cook
Servings: 4 servings
Directions
- Mix and thoroughly coat tomatoes, onion, red pepper and garlic with olive oil, salt and pepper.
- Place the vegetables onto a baking tray lined with parchment and bake for 15-20 minutes at 210°C until golden.
- Transfer the vegetables into the blender, add some water and basil leaves. Blend until smooth. Adjust the consistency by adding more water.
- Serve with homemade croutons or toasted bread.
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Summary
Roasting intensifies the sweetness of the tomatoes, producing a rich-tasting soup with unique depth of flavor.
Easy suggestion: soup is great for freezing. You can increase the amount of vegetables, portion them and freeze after step 2. After defrosting, proceed to step 3
