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Roasted Tomato & Red Pepper Soup
1 u 15 minVoor 5Nutri-Score B€€
B
1 u 15 min
1 u 15 minRoasted Tomato & Red Pepper Soup
recept van
The Girl Dinner Diaries
@thegirldinnerdiaries
5 recepten
22 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
tomatoes (chopped)Groente en fruit12 stukken
red peppers (chopped)Groente en fruit2 stukken
onion (large, chopped)Groente en fruit1 stuk
garlic (mini bulbs, halved)Groente en fruit3 stukken
olive oilVoorraadkast30 ml
tomato puréeVoorraadkast15 ml- balsamic vinegarVoorraadkast15 ml
- vegetable stockVoorraadkast500 ml
double creamZuivel60 ml
fresh basil (large handful)Groente en fruit30 g
dried oreganoKruiden en specerijen5 ml
paprikaKruiden en specerijen5 ml
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g- chilli flakes (optional)Kruiden en specerijen2 g
sugar (if needed to balance acidity)Voorraadkast5 g
per portie
Voedingswaarden
166kcal
- Koolhydraten
- 19 g
- Eiwitten
- 4 g
- Vetten
- 8 g
wat je gebruikt
Keukengerei
Ovenschaal
Soeppan
Staafmixer
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bake
- Bake at 200 °C until the vegetables are soft and lightly charred.
- Stap 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.
- Stap 4
Blend
- Add the fresh basil and blend until completely smooth.
- Stap 5
Finish and season
- Stir the double cream through the soup.
- Season to taste and add a little sugar if the tomatoes are acidic.