Entrante
Roasted Tomato & Red Pepper Soup
1 h 15 minPara 5Nutri-Score B€€
B
1 h 15 min
1 h 15 minRoasted Tomato & Red Pepper Soup
receta de
The Girl Dinner Diaries
@thegirldinnerdiaries
5 recetas
22 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
tomatoes (chopped)Frutas y verduras12 piezas
red peppers (chopped)Frutas y verduras2 piezas
onion (large, chopped)Frutas y verduras1 pieza
garlic (mini bulbs, halved)Frutas y verduras3 piezas
olive oilDespensa30 ml
tomato puréeDespensa15 ml- balsamic vinegarDespensa15 ml
- vegetable stockDespensa500 ml
double creamLácteos60 ml
fresh basil (large handful)Frutas y verduras30 g
dried oreganoEspecias5 ml
paprikaEspecias5 ml
saltEspecias5 g
black pepperEspecias2 g- chilli flakes (optional)Especias2 g
sugar (if needed to balance acidity)Despensa5 g
por ración
Nutrición
166kcal
- Carbohidratos
- 19 g
- Proteínas
- 4 g
- Grasas
- 8 g
lo que usará
Utensilios
Fuente de horno
Olla
Batidora de mano
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Bake
- Bake at 200 °C until the vegetables are soft and lightly charred.
- Paso 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.
- Paso 4
Blend
- Add the fresh basil and blend until completely smooth.
- Paso 5
Finish and season
- Stir the double cream through the soup.
- Season to taste and add a little sugar if the tomatoes are acidic.