Roasted vegetable soup

Name: Roasted vegetable soup
Total time: 55 min
Yield: 1 portions
Ingredients: 40 g Cream; 330 g Tomatoes; 37 g Bell Pepper; 37 g Onion; 10 g Garlic; 1 tbsp Olive oil

Roasted tomato and vegetable soup with garlic, basil notes and cream, served warm with optional cheese sandwich.

Ingredients

40 g

Cream

330 g

Tomatoes

37 g

Bell Pepper

37 g

Onion

10 g

Garlic

1 tbsp

Olive oil

Steps

40 min1

Bake

Coarsely chop the tomatoes, bell pepper and onion. Place them in a baking dish, add the garlic in its peel, drizzle with olive oil, season with salt and a little sugar, and bake at 190C / 375F for 35 to 40 minutes.

Transfer the roasted vegetables and their juices to a blender, peel the roasted garlic and add it, then blend until smooth and pass through a sieve. Stir in the heated cream and add a little water or broth if the soup is too thick.

Finish the soup with a little olive oil and cream if desired, sprinkle with herbs, and serve with a cheese sandwich for dipping.