Lunch · Recipe no. 02
Roasted tomato soup
A velvety bowl of slow-roasted tomatoes, sweet peppers, and fresh basil.
What you’ll need
Ingredients
- 2 lb ripe tomatoes, halved
- 1 red bell pepper, chopped
- 1 yellow onion, quartered
- 4 garlic cloves
- 2 tbsp olive oil
- 3 cups vegetable broth
- ½ cup cream
- ½ tsp smoked paprika
- A handful of fresh basil
- Salt and black pepper
Take it step by step
Method
- 01
Heat the oven to 425°F (220°C). Arrange tomatoes, pepper, onion, and garlic on a baking tray.
- 02
Drizzle with olive oil, season generously, and roast for 30 minutes until soft and caramelized.
- 03
Transfer the roasted vegetables to a pot. Add the broth and paprika, then simmer for 10 minutes.
- 04
Blend until smooth. Stir in the cream and season to taste.
- 05
Ladle into bowls and finish with basil, a swirl of cream, and toasted sourdough.