This soup resembles tomato soup in color, but its taste is much richer and brighter.
A light and appetizing soup made from roasted vegetables is a great option for a hearty dinner without overloading the stomach. We recommend trying the recipe from culinary blogger Tati Chudnova and treating yourself to an unusual dish.
Roasted Vegetable Soup
Ingredients:
tomatoes – 5-6 pcs;
bell pepper – 1/2 pc;
onion – 1 pc;
garlic – 4 cloves;
olive oil – 1-2 tbsp;
salt;
pepper;
paprika;
sugar;
water or broth;
20% cream – 100 ml;
bread;
mozzarella.
Preparation:
1. Thoroughly wash the vegetables, peel them, and cut them into large pieces. Place them in a baking dish lined with parchment paper, add a pinch of sugar, pepper, paprika, and a teaspoon of salt. Drizzle with olive oil. Roast the vegetables in a preheated oven at 190 degrees for 35-40 minutes.
2. Blend the roasted vegetables into a puree using a blender, adding the juice released during roasting. If necessary, pour in about 100 ml of cream and a little water or broth.
3. Serve the soup with a cheese sandwich – it’s an incredible combination!
Source: 1001sovet
