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Roasted Tomato Soup (Ina Garten Style)
1 h 15 minPara 4Nutri-Score B€€
B
1 h 15 min
1 h 15 minRoasted Tomato Soup (Ina Garten Style)
receta de
Susie Boston | Style over 50
@susieboston
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
tomatoes (halved)Frutas y verduras1 kg
red bell pepper (seeded and quartered)Frutas y verduras1 pieza
onion (peeled and quartered)Frutas y verduras1 pieza
garlic (peeled)Frutas y verduras6 piezas
olive oil (for roasting)Despensa60 ml
tomato pasteDespensa70 g
vegetable stockDespensa700 ml
fresh basil (leaves picked)Frutas y verduras10 g
saltEspecias5 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
214kcal
- Carbohidratos
- 16 g
- Proteínas
- 3 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Bandeja de horno
Olla
Batidora de mano
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.