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Roasted tomato soup
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Luiza Faria
@aquelavegana- Ingredients
- Recipe
- Tomatoes8 unit(s)
- Onion1 unit(s)
- Pepper1/2 unit(s)
- Olive oil2 tablespoon
- Salt to taste
- thyme to taste
- Stale bread1 unit(s)
- Olive oil to taste
- Salt to taste
- Cut the tomatoes into 4 pieces. The onion also in 4, and the pepper in strips. Don't worry about the cut as everything will be blended in the blender later.
- In a baking dish, place the tomatoes, onion and pepper. Drizzle with oil. Season with salt and thyme leaves. Bake for 40 minutes at 180°C
- While baking, prepare the croutons. Cut the bread into cubes. On a baking sheet, place the bread cubes, drizzle with olive oil and salt. Bake until golden. Be careful not to burn. Reserve.
- After 40 minutes in the oven, blend the roasted tomatoes, onion and peppers in a blender until smooth.
- To finish, serve the soup with the croutons, a drizzle of olive oil, basil leaves and freshly ground black pepper. Optional: You can also add a spoonful of cashew nut cream.
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