Roasted Italian tomato
Soup with garlic
Lunch dish – Vegan
For 4 people
Flavour: Faia fresh garlic puree
Nutritional value p.p.
260 kcal, protein 4 g, carbohydrates 17 g, fat 18 g, sodium 310 mg (salt 0.8 g)
2 sweet onions
1 red bell pepper
750 g Roma tomatoes
5 tablespoons olive oil
3 tablespoons tomato paste
2 tablespoons Faia Fresh Garlic Puree
5 sprigs parsley, finely chopped
4 sprigs of fresh basil
Optional: extra virgin olive oil
– Baking tray with baking paper, hand blender
Preheat the oven to 200°C.
Cut the onions into wedges, the bell pepper into wide strips and the tomatoes into halves.
Spread them evenly over the baking tray, laying the tomatoes cut side up.
Sprinkle with salt and pepper.
Drizzle with 3 tablespoons of oil.
Place the baking tray in the middle of the oven.
Roast the vegetables for 40 minutes until tender.
Heat the remaining 2 tablespoons of oil in a soup pan.
Fry the tomato paste for a few minutes.
Add the Faia Fresh Garlic Puree.
Add 1 litre of water, and season with salt, pepper and parsley.
Add the roasted vegetables and their juices.
Bring the soup to a boil.
Reduce the heat to low and simmer the soup for 10 minutes.
Puree the soup with the hand blender until smooth.
Ladle the soup into 4 deep bowls.
Garnish with small basil leaves and drizzle with a little extra virgin olive oil if desired.
Garnishing tip: Slice a piece of peeled ginger into paper-thin slices. Fry the slices until golden brown in a pan with hot oil. Drain the slices on a piece of kitchen paper and sprinkle with salt. Garnish the soup with the crispy ginger before serving.
Tip: For a full lunch, serve toasted Italian bread with the soup or stir 100 g of orzo pasta into the soup.