This soup is made from oven-baked tomatoes and vegetables. A simple way to use vegetables you have in the fridge, such as onions, leeks, peppers, garlic and not least tomatoes. For a more filling soup, you can serve boiled eggs or pasta on the side. Use coconut cream instead of sourcrem for a vegan soup.
Ingredients
- 1 kg tomatoes
- 1 x red pepper
- 1 x yellow or red onion
- 2 x red chili
- 6 clove garlic
- 10 dl chicken broth
- 4 tbsp 35% fat sour cream
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
Method
- Set the oven to 220 degrees (hot air).
- It doesn't really matter what kind of tomatoes or onions you use. Use what you have, e.g. yellow onion, red onion, leek or spring onion. Use your choice of tomatoes, cherry tomatoes, regular tomatoes or beef tomatoes.
- Cut the tomatoes and vegetables into large pieces and put them in an ovenproof dish. Drizzle over olive oil, balsamic vinegar, salt and pepper. Mix well and bake in the oven for approx. 20 minutes until the vegetables have softened and acquired some colour.
- While the vegetables are baking in the oven, you can heat up the chicken stock.
- When the vegetables are ready, place them in a blender with some of the chicken stock and sour cream and process until the soup is smooth. A small tip is to keep a kitchen towel on top of the lid when you start the blender. Since the vegetables and stock are so hot, there is a high pressure inside the container. Be careful så you dont get burned.
- Pour the soup back into the pot. Season with salt and pepper. Serve the soup with bread and some sour cream.
