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ROASTED TOMATO SOUP Roasted tomato soup
about 1700 g tomatoes
salt
black pepper
paprika powder
sugar
1 small onion
2 red bell peppers
olive oil
(1 carrot)
(75 - 100 g soft, spreadable goat cheese)

Rinse the tomatoes and cut them in half crosswise. Place the halves cut side up snugly in one layer on a rimmed baking sheet lined with parchment paper. Sprinkle the halves with some salt, pepper, paprika powder and a pinch of sugar.

Roast the tomatoes in oven at 175 - 200 °C for about 30 to 45 minutes, or until they are thoroughly soft, collapsed and slightly browned. Meanwhile, chop the onion (and grate the carrot, if using any) and sauté in a drop of oil in a large saucepan until soft and translucent.

Transfer the tomato halves with their juices into the pan. If you like, you can pick out the skins of the tomatoes. (You can also push the unskinned tomatoes with a metal spoon through a sieve into the pan, leaving the skins and seeds behind.)

Roast and peel the bell peppers following the instructions given here. Add the sliced peppers in the saucepan, bring the soup to the boil and let it simmer for about 10 to 20 minutes. If you like, add some goat cheese in the soup and stir on a low heat until it melts.

Take the pan off the heat and puree the soup, eg using a hand blender. If you did not push the tomatoes through a sieve earlier, do it now for the soup. Reheat the soup and serve.

Recipe source: family recipe.


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