🍅 Roasted Tomato Pepper Soup with Basil Oil

Name: Roasted Tomato Pepper Soup with Basil Oil
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g Quartered tomatoes; 200 g Chopped red pepper; 150 g Chopped onions; 3 Zehen Chopped garlic; 30 g Tomato paste; 500 ml Vegetable broth; 30 ml Olive oil; 20 Stk. Fresh basil for oil; 5 g Salt; 2 g Black pepper

245 kcal · 45 min · 4 servings

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Ingredients

800 g Quartered tomatoes
200 g Chopped red pepper
150 g Chopped onions
3 Zehen Chopped garlic
30 g Tomato paste
500 ml Vegetable broth
30 ml Olive oil
20 Stk. Fresh basil for oil
5 g Salt
2 g Black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Place the quartered tomatoes and chopped peppers on a baking sheet. Add chopped onions and garlic. Drizzle with half of the olive oil, salt, and pepper.
3. Roast the vegetables in the oven for 30 minutes until the tomatoes are soft and the edges are slightly caramelized.
4. Meanwhile, heat the remaining olive oil in a large pot. Add the tomato paste and cook for 1 minute while stirring until it darkens.
5. Transfer the roasted vegetables from the baking sheet into the pot. Pour in the vegetable broth and bring everything to a boil. Let it simmer gently for 10 minutes.
6. Puree the soup with a hand blender until smooth. Season with salt and pepper to taste.
7. Blend fresh basil with 2 tablespoons of olive oil in a blender to make a green basil oil.
8. Serve the soup warm and drizzle the basil oil over the plates.

Nutrition per serving

kcal: 245
Protein: 6 g · Fett/Fat: 15 g · Carbs: 22 g