Grilled Tomato Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 tomato (s), quartered
- 1 red pepper, quartered
- 3 onion (s), red, quartered
- 5 cloves garlic
- 500 ml vegetable stock
- 1 teaspoon paprika powder, smoked
- olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Line two oven trays with baking paper.
- Place the tomatoes skin side down on one of the baking sheets. Rub the peppers and onions with a little olive oil and distribute them together with the unpeeled cloves of garlic on the other baking sheet. Sprinkle the ingredients on both trays with a little salt and put in the oven.
- Bake everything in the oven for about 45 minutes, until the tomatoes start to collapse. Turn the onions if they get too dark at the bottom.
- Take the garlic cloves out of the oven just before the other ingredients and peel them. (Be careful not to burn your fingers.) The peel should fall off quite easily and reveal the golden cloves of garlic.
- Now put the tomatoes, onions and peppers from the oven together with the garlic in a large saucepan or bowl. Pour in some of the vegetable stock and puree everything with a blender. Pour in more broth depending on the desired consistency.
- Season the soup with paprika powder and salt and serve.
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