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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. Optional variation with more bell pepper: use 400 g tomatoes and 2 red bell peppers instead of 700 g tomatoes and 1 bell pepper. Keep the other ingredients and method unchanged. The stated nutritional values apply to the base recipe, without this substitution.
Ingredients
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.
Spread the vegetables in a single layer on a baking sheet and toss with the olive oil. Roast for 25–30 minutes, until tender and lightly browned in places. If thin edges darken quickly, check the vegetables earlier; do not wait until they are badly burnt.
Transfer the vegetables to a saucepan with the juices from the baking sheet. Add the broth, bring to a gentle boil and cook for 8–10 minutes, until the onion and bell pepper are completely tender.
Remove the saucepan from the heat. Blend the soup with an immersion blender, keeping its head submerged, until smooth, or leave small pieces if you prefer. If you dislike the vegetable skins, pass the soup through a sieve. Serve hot.
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