Plat
Roasted Tomato Soup (Ina Garten Style)
1 h 15Pour 4Nutri-Score B€€
B
1 h 15
1 h 15Roasted Tomato Soup (Ina Garten Style)
recette de
Susie Boston | Style over 50
@susieboston
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
tomatoes (halved)Fruits et légumes1 kg
red bell pepper (seeded and quartered)Fruits et légumes1 morceau
onion (peeled and quartered)Fruits et légumes1 morceau
garlic (peeled)Fruits et légumes6 morceaux
olive oil (for roasting)Épicerie60 ml
tomato pasteÉpicerie70 g
vegetable stockÉpicerie700 ml
fresh basil (leaves picked)Fruits et légumes10 g
saltÉpices5 g
black pepper (freshly ground)Épices2 g
par portion
Nutrition
214kcal
- Glucides
- 16 g
- Protéines
- 3 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Marmite
Mixeur plongeant
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.