Servings: people
Baked Tomato Soup with Pasta and Crispy Cheese Bread
It’s both simple and easy, but packed with flavor! Like, really good actually - I was surprised by how much taste you could get into a simple tomato soup. The flavor of the fresh vegetables, combined with the sweetness from the tomatoes and the depth the baking gives the vegetables - it's just spot on.
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.