Today, we’re making oven-roasted tomato soup with an incredible flavor!
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Serves: 3-4
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
5 medium tomatoes
1 red bell pepper
3 cloves garlic
2 onions
1 teaspoon black pepper
1 teaspoon oregano
2 teaspoon salt (Additional salt to taste)
1 teaspoon sugar
1 tablespoon butter
1 tablespoon flour
1 teaspoon tomato paste
4 cups hot water
1 teaspoon red pepper flakes
1/2 cup heavy cream (at room temperature)
For Garnish:
50g shredded cheddar cheese
Fresh mint leaves
Instructions:
Start by halving the tomatoes and pepper, removing the seeds from the pepper.
Slice the onions into rings.
In a bowl, mix black pepper, oregano, salt, and sugar.
Arrange the tomatoes and pepper on a baking sheet lined with parchment paper.
Place the garlic cloves inside the tomatoes and spread the onion slices over everything.
Sprinkle the seasoning mix evenly over the vegetables.
Roast in a preheated oven at 350°F (180°C) for about 30 minutes.
Once roasted, let the vegetables cool, then peel and place them in a bowl.
In a pot, melt the butter and add the flour, stirring until fragrant.
Add the tomato paste, continuing to cook for another 1-2 minutes.
Add the roasted vegetables and stir well.
Pour in the hot water and let the soup come to a boil.
Once boiling, use an immersion blender to create a smooth texture.
Add more hot water if needed to adjust the consistency.
Finally, add the red pepper flakes, salt, and heavy cream, stirring to combine.
Let the soup simmer on low heat for another 5 minutes.
Cube some bread, drizzle with oil, and bake until crispy.
Grate the cheddar cheese.
For serving, top each bowl of soup with grated cheddar, toasted bread cubes, and optional mint leaves.
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