Roasted tomato & bread soup

  • Portioner:
  • Cirka tid: 0 min

1.3 kg tomater, halved if large, left whole if cocktail 1 onion,peeled, stora klyftor 1 schalottenlök,peeled, klyftor 1 hel vitlök, clives separated but left peeled, lighly smashed 1 large carrot, unpeeled, roughly chopped 3 msk olive oil 1 tsk salt Peppar 135 g bread 4,7 - 7 dl water 28 g fresh basil Crushed red peppar flakes ( optional) Shaved parmigiano reggiano and more bread for serving Olive oil for drizzling, optional



Preheat oven 150 C
Vegetables in tray, drizzle olive oil, add 1 tsk salt & krm peppar
Roast for about 2,5 - 3 hours
Vegetables should be soft nd slightly caramelized.
Toast bread. Slice into 1 cn pieces. Place on counter to dry
When vegetables dobe, place them in pot with 6 dl water. Bring to simmer.
Season with salt and crushed red peppar flakes ( optional).
Add the bunch of basil.
Add half the bread to pot
Use blender to puree the soup roughly. Add rest of bread if needed
The soup should be slightly chunky
Serve with a drizzle of olive oil and a fee shavings of Parmigiano Reggiano

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