Roasted Tomato Soup

Quick and easy to make, all you need is a roasting pan and a blender. Light, flavorful and delicious.

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1 1/2 lb 750 grams cherry tomatoes 2 medium red peppers 1 medium yellow onion 1 head garlic 2 tbsp olive oil for roasting 1 tsp salt for roasting 2 cups vegetable stock Salt and pepper to taste 1 tsp oregano 1 tsp basil 1/4 tsp smoked paprika Fresh herbs for garnishing More olive oil for garnishing Grilled cheese for serving

Step 1

Preheat oven to 350 F (180 C). Place the tomatoes, peppers, onion and garlic in a baking dish. Drizzle with olive oil, sprinkle with salt.

Step 2

Roast for 30-40 minutes. Transfer to a blender. I like to peel the peppers. Add the vegetable stock and spices.

Step 3

Blend very well, until smooth. Add more salt and pepper, if needed. Fill soup bowls with it.

Step 4

Add fresh basil and other herbs on top. Serve.


This blog is a place where you can find simple, fast-to-prepare, healthy and indulgent recipes made with seasonal ingredients.