Homemade tomato soup with vegetables bouillon and roasted tomatoes, celery, onion, garlic, olive oil, salt and pepper 🍅
2 cans of peeled tomatoes (400 g, 425 ml)
1 can of water (425 ml)
½ package purified tomatoes (250 ml)
1 gluten free bouillon cube
1 large red onion
1 medium size carrot
1 stem celery
2 cloves garlic
½ tsp smoked paprika powder
500 g medium sized tomatoes (e.g. red pearl)
Salt and pepper
Optional: mix 2 leaves fresh sage
Preheat the oven at 220 degrees. Chop the tomatoes (red pearl) and sprinkle them with olive oil and salt. Place them in the oven for around 25 minutes. When you have more time, place the tomatoes in the oven for three hours at 100 degrees. They will taste even better.
Put the two cans of peeled tomatoes, one can of water, purified tomatoes, smoked paprika powder and bouillon cube in a pan and start heating it. In the meantime chop all the other vegetables and bake in a pan till slightly brown. When ready add them to the soup and let it simmer for a while to mix the flavors. After the soup has slowly boiled for a few minutes, mix it with a mixer to get a smooth soup. Finally add the tomatoes from the oven and stir trough the soup.
Tip: add some fresh sage leaves for extra Italian flavor.
Recipe & photo by Anne
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