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Roasted Vegetable and Tomato Soup Recipe
Prep Time 3 minutes
Cook Time 45 minutes
Total Time 48 minutes
Servings 4
Ingredients
- 7-8 medium sized garden tomatoes
- 2 carrots
- 2 sweet red peppers
- 1 head of onion
- 2 cloves of garlic
- Few sprigs of fresh thyme
- 2 tbsp of olive oil
- Salt and black pepper to taste
To serve with:
- A sprinkle of sesame seeds
- A tsp of chopped dried tomatoes
- A pinch of fresh thyme
Instructions
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Prep all the veg by cutting them in chunks and placing them in a baking tray. Season with salt, black pepper and fresh thyme and drizzle them with olive oil.
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Bake in a preheated oven, set to 400 F, for 45 minutes.
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Take them out, peel the skins off the tomatoes, and put all the veg in a blender. It’s very important not to throw away the juice that got extracted from all of the fruits while roasting. Add it to the blender as well.
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Now blitz for 1 minute, until the soup is super smooth and serve with a sprinkle of sesame seeds and chopped dried tomatoes. Enjoy!