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Roasted Tomato Soup (Ina Garten Style)
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Roasted Tomato Soup (Ina Garten Style)

1 h 15 minServes 4Nutri-Score B€€
from @susieboston1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tomatoes (halved)Produce1 kg
  • red bell pepper (seeded and quartered)Produce1 piece
  • onion (peeled and quartered)Produce1 piece
  • garlic (peeled)Produce6 pieces
  • olive oil (for roasting)Pantry60 ml
  • tomato pastePantry70 g
  • vegetable stockPantry700 ml
  • fresh basil (leaves picked)Produce10 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

214kcal

Carbs
16 g
Proteins
3 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Stockpot
  • Immersion blender

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4
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