Oven-roasted Tomato Soup

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Moreover:

3 ciabatta rolls
2 cloves garlic)
50 ml olive oil

Instructions

Wash the tomatoes and the rest of the vegetables, peel them if necessary, cut them into small pieces and spread them on a deep baking sheet. Season with rosemary, thyme, sea salt and pepper. Drizzle with olive oil and place in the oven for 20 minutes at 210 ° C top heat (convection).
In the meantime, cut the ciabatta rolls into slices. Crush the garlic and mix with olive oil. Apply the oil to the bread slices. When the vegetables for the soup are roasted, the bread is put in the oven for 2 to 5 minutes. It is best to stop so that it does not burn.
Now it goes on with the soup. To do this, take the garlic out of the baking sheet and remove the sprigs of thyme and rosemary.
Mix the vegetables with sage and oregano leaves in a tall container with the hot broth.
Pour into a soup bowl and garnish with basil. Serve with the bread

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