Roasted tomato soup

September 28, 2015
0 Ratings
Photo by Paula
  • Serves 2
Author Notes

It is a very simple soup, only a little more elaborate because the vegetables are baked first with a seasoning of olive oil and balsamic vinegar. The flavors of caramelization in the oven and all the juices that are released during roasting will end in the soup, so it gets a little more complex flavor. A light but very comforting meal. —Paula

What You'll Need
  • 650 grams ripe tomato
  • 1/4 green pepper
  • 1/4 red pepper
  • 2 garlic cloves, unpeeled
  • 1 onion, chopped
  • 2 eggs, poached
  • Balsamic vinegar
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 200ºC.
  2. Wash tomatoes and cut them in half. In a baking tray, place the tomatoes, peppers, garlic cloves with the peel on and season with salt, freshly ground black pepper, a drizzle of olive oil and other of balsamic vinegar. Bake in the preheated oven for 45 minutes.
  3. In a pan, heat a tablespoon of olive oil and sauté the onion until it softens and get some color. Remove the peel from the garlic cloves and add all the roasted vegetables to the onion, including the juices that were released and are on the baking tray.
  4. Simmer together over medium-low heat for 1 to 2 minutes. turn into a rough puree with a hand blender (if you prefer a thinner puree, you may have to add a little water, is up to you).
  5. Divide the soup by the two bowsl, add one poached egg in each and eat while still warm.

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