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Ingredients
Preparation
Step 1 Preheat oven to 190°C top and bottom heat.
Step 2 Cut onion into rough cubes and cut the garlic in half. Cut the peppers into large pieces and halve the tomatoes.
Step 3 Put everything in a baking dish with the olive oil and herbs and bake for 30 minutes.
Step 4 Put the baked vegetables in a pot and cover with vegetable stock and simmer over medium heat for 5 minutes.
Step 5 Puree the soup with a hand blender.
Step 6 Before serving, season with salt and pepper.
1 Red onion (80 g)
2 Garlic cloves
1 Red pepper (150 g)
400 g Cherry tomatoes
1 tbsp Olive oil (15 g)
Pinch of Dried Italian herbs
500 ml Vegetable broth
Pinch of Salt & Pepper
Some fresh basil
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