Empty My Fridge
The Best Creamy Roast Tomato Soup
Ingredients
- Tomato1 kg
- Cherry tomato500 g
- Onion1
- Bell pepper1
- Garlic · minced4 tsp
- Olive oil3 tbsp
- Salt
- Black pepper
- Tomato paste3 tbsp
- Vegetable broth500 ml
- Basil½ cups
Instructions
- Preheat the oven to 220°C (fan-forced).
- Put the halved roma tomatoes, cherry tomatoes, onion wedges, sliced red capsicum, 4 tsp minced garlic, 3 tbs olive oil, and salt and pepper into a large bowl and stir until coated. Tip into a large baking dish.
- Bake for 35 to 40 minutes, until very soft and starting to char.
- Transfer the roasted vegetables to a large saucepan. Add 3 tbs tomato paste and 500 ml vegetable stock, then bring to a simmer.
- Add the ½ cup fresh basil leaves and blend until smooth with a stick blender or food processor.
- Serve hot.
Summarized from Bake Play Smile's video. Watch it for the details.
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