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Roasted Tomato Soup (Ina Garten Style)
1 Std. 15 Min.Für 4Nutri-Score B€€
B
1 Std. 15 Min.
1 Std. 15 Min.Roasted Tomato Soup (Ina Garten Style)
rezept von
Susie Boston | Style over 50
@susieboston
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
tomatoes (halved)Obst & Gemüse1 kg
red bell pepper (seeded and quartered)Obst & Gemüse1 Stück
onion (peeled and quartered)Obst & Gemüse1 Stück
garlic (peeled)Obst & Gemüse6 Stücke
olive oil (for roasting)Vorräte60 ml
tomato pasteVorräte70 g
vegetable stockVorräte700 ml
fresh basil (leaves picked)Obst & Gemüse10 g
saltGewürze5 g
black pepper (freshly ground)Gewürze2 g
pro Portion
Nährwerte
214kcal
- Kohlenhydrate
- 16 g
- Eiweiß
- 3 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backofen
Backblech
Kochtopf
Stabmixer
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Halve the tomatoes and seed and quarter the bell pepper.
- Peel and quarter the onion and peel the garlic cloves.
- Spread everything on a baking tray.
- Schritt 2
Roast with olive oil
- Drizzle the vegetables generously with olive oil.
- Season with salt and black pepper and toss to coat.
- Roast until the tomatoes and pepper are softened and lightly caramelized.
- Schritt 3
Simmer the soup
- Transfer the roasted vegetables to a stockpot.
- Stir in the tomato paste and cook briefly.
- Pour in the vegetable stock and simmer gently.
- Schritt 4
Blend and finish
- Blend the soup until smooth with an immersion blender.
- Taste and adjust the seasoning.
- Serve hot with the fresh basil leaves.