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Add a photoRoasting 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
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
Directions
1.
Mix and thoroughly coat tomatoes, onion, red pepper and garlic with olive oil, salt and pepper.
2.
Place the vegetables onto a baking tray lined with parchment and bake for 15-20 minutes at 210°C until golden.
3.
Transfer the vegetables into the blender, add some water and basil leaves. Blend until smooth. Adjust the consistency by adding more water.
4.
Serve with homemade croutons or toasted bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 63 | 50% |
| Total Fat 7.17g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 487mg | 14% |
| Total Carbs 14.71g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.18g | 5% |
| Protein 2.5g | 4% |
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