Kategorie

Roasted Vegetable Soup with Basil

Name: Roasted Vegetable Soup with Basil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 bell peppers; 500 g ripe tomatoes; 1 medium courgette; 1 medium onion; 2 garlic cloves; 700 ml vegetable stock; 3 tbsp olive oil; 15 g fresh basil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

An aromatic soup of roasted peppers, tomatoes and zucchini with fresh basil.

Preparation

Heat the oven to 220 C conventional or 200 C fan. Remove seeds from peppers and cut into 3 cm pieces. Quarter tomatoes, dice courgette and cut onion into wedges. Put vegetables and unpeeled garlic on a large tray. Toss with oil, thyme, salt and pepper. Roast 30 minutes, turning once, until edges are browned and tomatoes are collapsed.
Squeeze roasted garlic from its skins into a large saucepan. Add roasted vegetables and all tray juices, then pour in stock. Bring to a boil, lower to a gentle simmer and cook 10 minutes.
Remove from heat. Add most of the basil and blend with a stick blender until smooth, or leave slightly chunky if preferred. When using a jug blender, blend in batches and do not fill it more than halfway. Taste, adjust salt and pepper, then serve with remaining basil.