Roasted tomato soup
- 1 hours 20 minutes
Ingredients
For 4 persons
-
2 tbsp
-
3
onions
-
2
stalks of celery
-
5
large tomatoes
-
2
carrots
-
2
cloves of garlic (peeled, uncut)
-
1 tbsp
tomato concentrate
-
3
bay leaves
-
4
springs of rosemary
-
1 pinch
sugar
-
4 tbsp
olive oil
-
1 l
vegetable stock
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.