Ingredients
people
- 1 kg tomatoes (e.g. ripe Roma tomatoes.)
- 200 gram carrot
- 1 potato (medium sized)
- 2 onions
- 1 bulb garlic
- olive oil, salt and pepper
- 2 tsp oregano
- 1 tsp paprika powder
- 70 gram tomato paste
- 500 ml water
- 1 cube vegetable stock
Equipment
- Vegetable peeler
- Baking sheet
- Large pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Cut the tomatoes into large pieces. Peel and dice the carrot and potato. Peel and quarter the onion, and cut off the top of the garlic bulb.
- Arrange the vegetables on a baking sheet, placing the garlic bulb cut side down. Drizzle with olive oil and season with oregano, paprika, pepper and salt.
- Place the baking tray in the oven for 30–45 minutes, until the vegetables are grilled and cooked through.
- Heat a little olive oil in a large pot and fry the tomato paste briefly.
- Add the vegetables and 2–3 cloves of the roasted garlic (or more to taste), fry briefly, then add the water and crumble the bouillon cube into the pot.
- Cover the pot, bring to the boil and simmer for about 10 minutes on a low heat.
- Purée the soup with a immersion blender until smooth. Season to taste with salt, pepper and oregano. Serve with a dash of cream and homemade croutons and enjoy!
Good to know:
You won't use all the roasted garlic cloves in this recipe. Save what's left over and use it for some garlic bread or garlic butter for example.
Nutrition information per portion
Calories: 97kcal | Carbohydrates: 28g | Proteins: 5g | Fats: 1g | Saturated fats: 0.2g
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.