Easy way to make a fresh soup with good flavour
Preparation time: 40 minutes
Proportion: 4 people
Course: Soup
Nutrition Guideline
Calories: 179kcal
Fat: 2g
Carbs: 12g
Protein: 2g
Ingredients:
∆ 500g Heirloom tomatoes 🍅
∆ 2 carrots 🥕
∆ 1 onion 🧅
∆ 350g Roma tomatoes 🍅
∆ 4-5 garlic cloves 🧄
∆ 1/3 cup olive oil
∆ 1 1/2 teaspoon salt 🧂
∆ 1/2 teaspoon red chilli flakes 🌶
∆ 1/2 teaspoon pepper
∆ 2 cups vegetable stock
∆ 1/2 teaspoon sugar
∆ 1 tablespoon balsamic vinegar
∆ 2-3 tablespoon basil pesto 🌿
Instructions:
Heat the oven 180ºC beforehand
Quarter both the roma and heirloom tomatoes. Cut the onions and carrots into big chunks.
Place the tomatoes, carrots, onions and garlic on a baking tray, drizzle with olive oil and sprinkle half teaspoon salt on top. Give everything a good toss and place in the oven to bake for an hour. Alternatively you can also grill all the vegetables on a grill pan on the stove with a drizzle of olive oil and a sprinkling of salt.
Transfer the grilled vegetables with their juices into a blender. Add a cup of stock and blend till smooth.
Transfer to a pot with the remaining stock and cook over medium heat for 5-7 minutes. Add sugar, balsamic vinegar and chilli flakes and bring it to a quick boil.
Finish with 2-3 tablespoons of the basil pesto.
Taste the soup for seasoning and add more pesto and salt or pepper as required. Serve hot with grilled cheese, croutons or crackers.
Bon Appetit! ☺️
Credits: my food story