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Creamy Roasted Tomato Soup

Albina Verveiko

Los Angeles

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Instagram: @albinasveganfood

INGREDIENTS
 

4 tomatoes 
2 onions
2 red bell peppers
3 garlic cloves
2 tbsp olive oil
2 tbsp balsamic vinegar
1 cup vegetable stock
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1 tsp smoked paprika
1 tsp salt, plus more to taste

1⁄4 tsp black pepper, plus more to taste
 

METHOD
 

Preheat oven to 350°F.
 

Cut tomatoes, red bell peppers and onion in half lengthwise. Peel the garlic.
 

Place the tomatoes, red bell peppers (facing up), onions and garlic side by side on a baking sheet. Add thyme, rosemary and spices. Drizzle with olive oil and balsamic vinegar.
 

Roast at 350°F for 35-40 minutes or until bell peppers are roasted and tomatoes have caramelized.
 

Transfer roasted veggies to a blender and add the vegetable stock. Blend until smooth.
 

Transfer soup to a saucepan on the stove. Simmer for about 10 minutes. Enjoy.

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