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Soups
Roasted Vegetable Soup
A fragrant, velvety soup made from oven-roasted tomatoes, bell peppers, onions, and garlic, finished with a splash of milk. A wonderfully warming choice for lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Arrange the tomatoes, bell peppers, onion, and garlic in a baking dish, drizzle with olive oil, and loosely cover with damp parchment paper.
2
Roast in a preheated oven at 200°C (400°F) for 30-35 minutes.
3
Peel the vegetables and blend them until completely smooth.
4
In a saucepan, melt the butter and cook the flour for 1 minute.
5
Add the vegetable purée, hot water, and salt, then simmer for about 10 minutes.
6
Pour in the milk 5 minutes before the end of cooking.
7
Serve with crusty bread and grated cheese.
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