Preheat the oven to 392 °F (top and bottom heat).
Line a baking sheet with baking paper.
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Elisakocht
99 Recipes
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
5 min
Cooking
20 min
1 kilogram
1
1
5 tablespoons
500 milliliters
1
Elisakocht
99 Recipes
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
5 min
Cooking
20 min
8 Views
5 months ago
Translated
This oven-roasted tomato soup is a real explosion of flavor! Unlike traditional tomato soup, this recipe gives the tomatoes an intense roasted flavor and develops a natural sweetness by cooking them in the oven. A hearty tomato soup that tastes great not only in winter. The oven-roasted tomato soup is topped with a dash of cream or a dollop of crème fraîche, which makes it wonderfully creamy and gives the dish the perfect touch. The coconut milk added at the end gives the dish an oriental touch. One of my absolute favorite dishes, as the soup is so quick and easy to make.
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
5 min
Cooking
20 min
1 kilogram
1
1
5 tablespoons
500 milliliters
1
Preheat the oven to 392 °F (top and bottom heat).
Line a baking sheet with baking paper.
Spread the prepared vegetables evenly on the baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper.
Put the vegetables in the oven for 20 minutes.
Turn on the grill function for the last 5 minutes to achieve a nice browning.
Remove the vegetables from the oven and put them in a blender.
Add fresh herbs and cover the vegetables with some vegetable broth.
Puree everything thoroughly until a homogeneous soup is formed.
Add one can of coconut milk to the pureed soup.
Puree again briefly until everything is well combined.
Heat the soup again in a pot.
Serve with fresh herbs and a dollop of crème fraîche.
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