Tomato Soup with Roasted Vegetables
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Source: https://recipheon.com/en/recipes/soups/tomato-soup-with-roasted-vegetables
About this recipe
Tomato soup with roasted vegetables is an aromatic, naturally creamy blend of tomatoes, bell pepper, and onion for a simple, light family lunch. Roasting brings out the vegetables’ natural sweetness and gives them a deep, lightly caramelized flavor. The recipe contains no added dairy; for a gluten-free version, use certified gluten-free vegetable broth.
Ingredients
Servings: 4
700 g tomatoes
1 onion
1 bell pepper
800 ml vegetable broth
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Halve the tomatoes, remove the seeds from the bell pepper, and quarter the onion.
Arrange the vegetables on a baking sheet, drizzle with the olive oil, and roast for 25–30 minutes, until tender and lightly browned.
Transfer the roasted vegetables to a pot, pour in the broth, and cook for 8–10 minutes so the soup develops its full flavor.
Blend the soup until smooth and creamy, or leave it slightly chunky, and serve right away.
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