Vorspeise
Roasted Tomato & Red Pepper Soup
1 Std. 15 Min.Für 5Nutri-Score B€€
B
1 Std. 15 Min.
1 Std. 15 Min.Roasted Tomato & Red Pepper Soup
rezept von
The Girl Dinner Diaries
@thegirldinnerdiaries
5 Rezepte
22 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
tomatoes (chopped)Obst & Gemüse12 Stücke
red peppers (chopped)Obst & Gemüse2 Stücke
onion (large, chopped)Obst & Gemüse1 Stück
garlic (mini bulbs, halved)Obst & Gemüse3 Stücke
olive oilVorräte30 ml
tomato puréeVorräte15 ml- balsamic vinegarVorräte15 ml
- vegetable stockVorräte500 ml
double creamMilchprodukte60 ml
fresh basil (large handful)Obst & Gemüse30 g
dried oreganoGewürze5 ml
paprikaGewürze5 ml
saltGewürze5 g
black pepperGewürze2 g- chilli flakes (optional)Gewürze2 g
sugar (if needed to balance acidity)Vorräte5 g
pro Portion
Nährwerte
166kcal
- Kohlenhydrate
- 19 g
- Eiweiß
- 4 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Auflaufform
Kochtopf
Stabmixer
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the vegetables
- Chop the tomatoes, red peppers, onion and garlic and place them in a baking dish.
- Drizzle with the olive oil and sprinkle over the oregano, paprika, salt, black pepper and chilli flakes.
- Toss everything so the vegetables are well coated.
- Schritt 2
Bake
- Bake at 200 °C until the vegetables are soft and lightly charred.
- Schritt 3
Start the soup
- Transfer everything to a pot and squeeze in the roasted garlic.
- Stir in the tomato purée and cook for 1-2 mins.
- Pour in the vegetable stock and simmer.
- Schritt 4
Blend
- Add the fresh basil and blend until completely smooth.
- Schritt 5
Finish and season
- Stir the double cream through the soup.
- Season to taste and add a little sugar if the tomatoes are acidic.