Roasted tomato soup
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1 hours 20 minutes
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Ingredients
For 4 persons
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2 tbsp
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3
onions
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2
stalks of celery
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5
large tomatoes
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2
carrots
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2
cloves of garlic (peeled, uncut)
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1 tbsp
tomato concentrate
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3
bay leaves
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4
springs of rosemary
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1 pinch
sugar
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4 tbsp
olive oil
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1 l
vegetable stock
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Alphabet
Soubry alphabet contains soup letters that can be cooked along with the soup. All types of letters that combine wonderfully with different kinds of soups. Try Soubry alphabet with a julienne soup, a delicious addition to a traditional soup recipe.
Preparation
- Cut the onions, celery and carrots into coarse pieces, put them in a flat wide baking dish.
- Halve the tomatoes and add them to the other vegetables. Drizzle with olive oil and mix in the rosemary, thyme, garlic cloves and bay leaf with the vegetables.
- Put the baking dish in a preheated oven at 160°C for 45 minutes. Mix everything well every 15 minutes.
- Remove the bay leaf, sprigs of thyme and rosemary and place the vegetables in a saucepan with the vegetable stock.
- Simmer for 20 minutes and add the tomato concentrate before mixing.
- Sieve the soup and season with salt, pepper and a pinch of sugar if necessary.
- Add the pasta to the pan and simmer for a few more minutes.