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🍅 Roasted Tomato Pepper Soup with Basil Oil

245 kcal · 45 min · 4 servings

Roasted Tomato Pepper Soup with Basil Oil Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 °C using top and bottom heat. This takes about 10 minutes.
  2. 2. Line a large baking sheet with baking paper. This prevents sticking.
  3. 3. Place the 800 g quarter roasted tomatoes onto the baking sheet.
  4. 4. Add the 200 g chopped red bell pepper. Spread it evenly.
  5. 5. Add the 150 g chopped onions to the baking sheet. Spread them evenly too.
  6. 6. Add the 3 cloves chopped garlic. Be careful not to burn it.
  7. 7. Drizzle the vegetables with 15 ml olive oil. Season generously with salt and pepper.
  8. 8. Slide the baking sheet into the preheated oven. Bake for about 30 minutes until the tomatoes are soft and the edges caramelize. The temperature is 200 °C.
  9. 9. Heat the remaining 15 ml olive oil in a large pot over medium heat.
  10. 10. Stir in the 30 g tomato paste. Fry it for 1 minute until it darkens.
  11. 11. Add the roasted vegetables from the oven to the pot. Pour in the 500 ml vegetable broth.
  12. 12. Bring the soup to a boil and let it simmer gently for 10 minutes. The flavors will combine.
  13. 13. Puree the soup with an immersion blender until smooth. Aim for a creamy consistency.
  14. 14. Blend the 20 fresh basil leaves with 2 tablespoons olive oil to make a green oil.
  15. 15. Season the soup with salt and pepper. Adjust the seasoning to your liking.
  16. 16. Serve the soup warm in deep bowls. Drizzle with the basil oil. It’s perfect when the oil shimmers green and the soup smells aromatic.

Nutrition per serving