Roasted Tomato Soup

1. 1

   Preheat the oven to 200u00b0C.

2. 2

   Wash tomatoes and cut them in half. In a baking tray, place the tomatoes, peppers, garlic cloves with the peel on and season with salt, freshly ground black pepper, a drizzle of olive oil and other of balsamic vinegar. Bake in the preheated oven for 45 minutes.

3. 3

   In a pan, heat a tablespoon of olive oil and saute the onion until it softens and get some color. Remove the peel from the garlic cloves and add all the roasted vegetables to the onion, including the juices that were released and are on the baking tray.

4. 4

   Simmer together over medium-low heat for 1 to 2 minutes. turn into a rough puree with a hand blender (if you prefer a thinner puree, you may have to add a little water, is up to you).

5. 5

   Divide the soup by the two bowsl, add one poached egg in each and eat while still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.