Roasted Tomato Soup
1 kilo fresh tomatoes
1 red pepper
1 large red onion
5 cloves garlic
2 tablespoons olive oil
Salt
1 cup vegetable stock
Heat your oven to about 180 or 200 degrees celsius.
Prepare a roasting pan. Chop your tomatoes into quarters and place in the roasting pan. Chop the pepper and onion into quarters and add these to the pan. Place the garlic in with the skin still on. Pour over the olive oil and sprinkle some salt over the top. Toss the vegetables and then roast for 30 to 45 minutes, until ready.
Take the garlic cloves and gently peel the skin off. Place the roasted vegetables in a large saucepan and blend with an immersion blender. Add the vegetable stock (you can add more then specified if you want a more liquid soup) and blend until it is at the consistency that you want. Then have a taste and if you need to, season it with salt and pepper. Simmer until hot and serve.
1 kilo fresh tomatoes
1 red pepper
1 large red onion
5 cloves garlic
2 tablespoons olive oil
Salt
1 cup vegetable stock
Heat your oven to about 180 or 200 degrees celsius.
Prepare a roasting pan. Chop your tomatoes into quarters and place in the roasting pan. Chop the pepper and onion into quarters and add these to the pan. Place the garlic in with the skin still on. Pour over the olive oil and sprinkle some salt over the top. Toss the vegetables and then roast for 30 to 45 minutes, until ready.
Take the garlic cloves and gently peel the skin off. Place the roasted vegetables in a large saucepan and blend with an immersion blender. Add the vegetable stock (you can add more then specified if you want a more liquid soup) and blend until it is at the consistency that you want. Then have a taste and if you need to, season it with salt and pepper. Simmer until hot and serve.
oh! I love tomato soup- roasting the vegetables makes it sound so amazing! thanks for linking up this great recipe. The rolls look fabulous, too!
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