Roasted tomato soup

  • cooking icon 1 hours 20 minutes


For 4 persons

  • 2 tbsp

  • 3


  • 2

    stalks of celery

  • 5

    large tomatoes

  • 2


  • 2

    cloves of garlic (peeled, uncut)

  • 1 tbsp

    tomato concentrate

  • 3

    bay leaves

  • 4

    springs of rosemary

  • 1 pinch


  • 4 tbsp

    olive oil

  • 1 l

    vegetable stock



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  1. Cut the onions, celery and carrots into coarse pieces, put them in a flat wide baking dish.
  2. 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.
  3. Put the baking dish in a preheated oven at 160°C for 45 minutes. Mix everything well every 15 minutes.
  4. Remove the bay leaf, sprigs of thyme and rosemary and place the vegetables in a saucepan with the vegetable stock.
  5. Simmer for 20 minutes and add the tomato concentrate before mixing.
  6. Sieve the soup and season with salt, pepper and a pinch of sugar if necessary.
  7. Add the pasta to the pan and simmer for a few more minutes.

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