Tomato soup
Ingredients
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- · Medium red tomatoes
- · Medium yellow onions
- · Large red bell pepper
- · Heads of garlic
- A splash · Vegetable oil
- A dash · Smoked paprika
- A dash · Salt
- A pinch · Ground pepper
- ml · Heavy cream
- ml · Chicken or vegetable stock
Process
- Preheat your oven to 200º C (~392º F);
- Cut the tomatoes, onions, and bell pepper into similar-sized pieces;
- Transfer the cut vegetables to a bowl, drizzle them with vegetable oil, and generously season with salt, pepper, and smoked paprika;
- Transfer everything to a baking tray covered with a baking sheet and roast for 35–40 minutes or until you notice signs of charring;
- While vegetables are roasting, heat up your stock in a separate pot;
- Once the vegetables are done roasting, transfer everything to a blender or a food processor. Add a portion of the prepared stock, pour the cream and blend until you achieve a smooth consistency. You can adjust the amount of stock based on your desired thickness for the soup.