Creamy soup with browned vegetables in the oven

Surely you’ve heard of vegetable soup … how about a whole new flavor of vegetables? Same soup, same vegetables, but a tastier taste? An unforgettable and engaging taste.

Sometimes a creamy vegetable soup is all you need after a tiring and stressful day. You can also eat it cold, from the fridge, or slightly warm, not hot, with a spoonful of cream on top!

Cream of baked vegetables, ingredients for 4 people:

Preparation time: 10 min.
Cooking time: 1 hour and 10 minutes.
300 calories, 17g of fat per serving

  • 4 peppers, tomatoes, quartered
  • 1 kg of tomatoes cut in half, 2 round carrots
  • 1 chilli, peeled and seeded
  • 1 red onion, quartered
  • Chopped tarragon
  • 5 tablespoons of olive oil
  • 2 tablespoons of tomato paste
  • 300 ml of water with a cube of BIO vegetable concentrate

Method of preparation:

Preheat the oven to 200┬║C. Place the vegetables and tarragon sprinkled on top in a pan and drizzle with the olive oil. Sprinkle with salt and pepper and brown evenly.
Put in the oven for 1 hour, until it is soft and golden brown; in the meantime, mix them once more.

Mash the vegetables to obtain a homogeneous paste. Pour the pasta into a deep plate, add the juice with the BIO concentrate and the tomato paste and put the dish on the stove. Boil a couple of times and season with salt and pepper. Serve the soup hot, with croutons and melted cheese.

Read also:

Beetroot soup

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