A tasty winter vegetable lunch soup prepared according to the recipe of blogger Karolína Kamberská, who prepared this soup in cooperation with Fino.
Ingredients:
700 g
of firm good tomatoes
500 ml
vegetable stock
3 pcs
meaty red peppers
1 pk
onions
1 tbsp
olive oil
1 tbsp
cane sugar (or to taste)
1 tsp
balsamic vinegar
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1 small handful
of fresh oregano leaves
juice from half a lemon
pepper
salt
To serve:
4 pieces
of medium-sized baguette, cut in half lengthwise, brushed with olive oil and toasted
Procedure:
Heat the oven to 230°C
Clean the tomatoes, peppers and onions and cut in half. Line a baking tray with baking paper (ideally with a bottom layer of foil, but baking paper or foil alone will do) and spread the Vegetable Recipes cut side up on it
Place in the oven and bake for about 30 minutes, until the edges start to brown
.Then remove from the oven, let cool slightly so you can hold the tomatoes and peppers in your hand, and then peel the skins off, it’s easy
Transfer the tomatoes, peppers and onions to a pot, pour the lemon juice and vegetable broth over them, stir in the olive oil
As needed (i.e. Add salt and pepper to taste and cook for about 20 minutes, blend until smooth, add balsamic vinegar and oregano leaves (keep a few for garnish), taste and season with salt, pepper or a little cane sugar
Bring back to the boil and serve garnished with oregano leaves, garnish with toasted baguettes.