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Roasted tomato soup

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Roasted tomato soup

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Tempo de preparo

1 hour(s)


4 servings

Luiza Faria

  • 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
  1. 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.
  2. 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
  3. 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.
  4. After 40 minutes in the oven, blend the roasted tomatoes, onion and peppers in a blender until smooth.
  5. 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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