Roasted tomato soup
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ingredients
1 kg tomatoes 1 pk green peppers 2 pk onions 1 pk garlic head 2 pk potato 1,5 liters vegetable broth 2 pk bay leaf 2 KL dried rosemary 2 tbsp balsamic vinegar 1 handful of young onions sugar salt ground black pepper
procedure
1. Cut the tomatoes into quarters, peel the onion and cut into quarters as well. Put it all on a baking tray lined with baking paper and place the garlic head, which we have cut in half, together with the two bay leaves. 2. Drizzle everything with olive oil, drizzle with balsamic vinegar and sprinkle with rosemary. Bake in a preheated oven at 200 degrees for 30-40 minutes. 3. In the meantime, boil the chopped potatoes in salted water until tender. 4. Put the roasted tomatoes in a pot (with all the juices from the roasting). 5. Pour the broth over everything and cook for 20 minutes. 6. After 20 minutes, gently blend to ensure that there are still whole pieces of tomatoes left. 7. Finally, add the cooked potatoes and season to taste with salt and black pepper. 8. Then sprinkle the soup with young onions. Bon appetit!
