How To Cook Tomato Cream Soup With Roasted Vegetables - Recipe

Learn how to cook "Tomato cream soup with roasted vegetables". Delicious recipe.

Necessary products:

• 1 kg of tomatoes 
• 2 red peppers, peeled and halved 
• 8 cloves garlic, peeled 
• 1 large onion, sliced ​​
• 2 1/2 tea cups vegetable broth br> 1-2 tablespoons olive oil 
• 4 tablespoons butter 
• 2 bay leaves 
• 1/2 teaspoon fresh basil leaves, chopped 
• 1/2 teaspoon cream 
• sea salt 
• black pepper,
• freshly ground

Preparation:

Distribute the peppers, tomatoes/whole or halved, if larger /, onion, and garlic on a pan, the bottom of which you have previously covered with aluminum foil. Sprinkle with olive oil and season with salt and pepper.

Bake the vegetables for about 30 minutes in the middle of the oven.
Transfer them to a large saucepan and add the vegetable broth, butter and bay leaves. Wait for the soup to boil, reduce the heat and simmer for about 20 minutes.

Remove the bay leaves and add the fresh basil, then mash until smooth.
Add the cream, season with salt and black pepper, and simmer for another 10 minutes.

Serve the soup warm, sprinkled with cheese, freshly ground black pepper and basil or garnished with baked cheese sandwiches.

Bon appetit!