Roasted Tomato and Pepper Soup

Last Updated on October 1, 2024

A tasty winter vegetable lunch soup prepared according to the recipe of blogger Karolína Kamberská, who prepared this soup in cooperation with Fino.

Ingredients:

700 g of firm good tomatoes 500 ml vegetable stock 3 pcs meaty red peppers 1 pk onions 1 tbsp olive oil 1 tbsp cane sugar (or to taste) 1 tsp balsamic vinegar

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1 small handful of fresh oregano leaves juice from half a lemon pepper salt To serve: 4 pieces of medium-sized baguette, cut in half lengthwise, brushed with olive oil and toasted

Procedure:

Heat the oven to 230°C

Clean the tomatoes, peppers and onions and cut in half. Line a baking tray with baking paper (ideally with a bottom layer of foil, but baking paper or foil alone will do) and spread the Vegetable Recipes cut side up on it

Place in the oven and bake for about 30 minutes, until the edges start to brown

.Then remove from the oven, let cool slightly so you can hold the tomatoes and peppers in your hand, and then peel the skins off, it’s easy

Transfer the tomatoes, peppers and onions to a pot, pour the lemon juice and vegetable broth over them, stir in the olive oil

As needed (i.e. Add salt and pepper to taste and cook for about 20 minutes, blend until smooth, add balsamic vinegar and oregano leaves (keep a few for garnish), taste and season with salt, pepper or a little cane sugar

Bring back to the boil and serve garnished with oregano leaves, garnish with toasted baguettes.