Roasted vegetable soup

Name: Roasted vegetable soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 6 pcs tomatoes; 0.5 pcs bell pepper; 1 pcs onion; 4 pcs garlic; 2 tbsp olive oil; 100 ml cream; 200 ml water; to taste salt; to taste black pepper; to taste paprika

Soup made from roasted tomatoes, bell peppers, and onions with added cream.

Total: 55 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 123
Protein: 2 g
Fat: 6 g
Carbs: 16 g

Ingredients

for 4 servings

tomatoes6 pcs
bell pepper0.5 pcs
onion1 pcs
garlic4 pcs
olive oil2 tbsp
cream100 ml
water200 ml
saltto taste
black pepperto taste
paprikato taste

Method

8 steps

Preheat the oven to 200°C.
Place the tomatoes, bell peppers, onions, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, and paprika.
Roast the vegetables for 30-40 minutes until soft.
Transfer the roasted vegetables to a blender. Add the cream and water (or vegetable broth).
Blend until smooth.
Pour the soup into a pot, bring to a boil, and simmer for 5 minutes.
Taste for salt and pepper, adding more if needed.
Serve the soup hot.