Summary

Ingredients

• 1 kg tomato (s) (vine tomatoes or plum tomatoes)
• 2 large red pepper (s)
• 1 large onion (s)
• 3 cloves garlic
• 3 stalks dill
• 1 orange (s), untreated, some zest and the juice from it
• 600 ml vegetable stock
• 1 tablespoon red wine vinegar
• salt and pepper
• possibly sugar
• possibly chilli
• possibly Tabasco
• possibly cream

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Instructions

1. Halve the tomatoes and peppers, peel and quarter the onion and peel the garlic. Place everything with the cut side up on a baking sheet and roast in a preheated oven at 230 ° C for approx. 20-25 minutes until the vegetables turn brown at the edges.
2. Then put the grilled vegetables, a piece of orange peel, the dill (tied up), the juice of the orange and the broth in a large saucepan and bring to a boil. Reduce the heat, cover halfway and simmer for 25 minutes.
3. Remove the dill, mix everything well with the hand blender and then pass through a fine sieve. Now put the soup back in the pot and heat it up. Add the vinegar and season with salt, pepper and possibly a pinch of sugar.
4. I like to add a chilli and / or add a little Tabasco, add a dollop of whipped cream to the soup and a little chopped dill