Recipe for baked tomato soup with pasta and crispy cheese bread
Here you’ll get a really delicious tomato soup!
It is made on a base of roasted vegetables and lots of tomato.
It’s both simple and easy, but filled with flavor! Like, really good, actually – I was surprised at how much flavor could be packed into a simple tomato soup.
The taste of the fresh vegetables, combined with the sweetness from the tomatoes, and the depth given by the roasted vegetables – it’s just spot on.
This soup is prepared entirely in the pot; the vegetables are chopped and put in the pot, where they are tossed in oil and some spices, and then the pot is placed in the oven to roast the vegetables. After roasting, liquid is added to the pot, and everything is blended together into a smooth soup – voila, creamy and super flavorful soup right there.
I served the soup with sour cream, small pasta, and crispy cheese bread.
The bread is spread with garlic butter, seasoned with salt, and sprinkled with cheese before being baked for a few minutes in the oven. The result is super crispy bread with delicious toppings that taste great and are also excellent for soaking up the soup.
Altogether a both easy and really good dinner, which is also kid- and budget-friendly, and vegetarian.
Baked Tomato Soup with Pasta and Crispy Cheese Bread
Ingredients
Tomato Soup
- 500 g Tomato
- 1 pcs. Red Onion big
- 3 cloves Garlic
- 2 pcs. Red bell pepper
- 27 g Olive Oil
- 1 g Oregano dried
- 6 g Salt
- 6 g Sugar
- 300-500 g Water
- 100 g Cream
- 1 can Chopped Tomatoes
- 15 g Tomato Puree
Cheese Bread
- 4 slices White Bread
- Garlic Butter
- 4 handfuls grated cheese
- Salt bit
In addition
- 150 g Soup Horn cooked
- Sour cream bit
- Broad leaf parsley for topping
Instructions
Soup
- Cut tomatoes, red onions, garlic, and bell peppers into large chunks, and put everything in a pot.
- The pot needs to be ovenproof, alternatively, you can use a baking tray.
- Toss the vegetables in the pot together with oil, oregano, salt, and sugar.
- Cook the vegetables in the oven for 30 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (fan).
- While the vegetables are roasting, you can cook the pasta for the soup.
- After baking, take the pot out of the oven and add water, cream, chopped tomatoes, and tomato paste. Start with 3 dl of water and blend everything well together. If a thinner consistency is desired, add more water.
- Bring the soup to a brief boil and serve with pasta, sour cream, and bread.
Cheese Bread
- Spread the bread with garlic butter, sprinkle with salt and cheese, and bake for 5-7 minutes in the hot oven.