This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free roasted tomato and red onion soup is a delicious dinner made with fresh tomatoes, red onions and bell peppers blended together in vegetable broth.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 60 mins – easy
🍽 2 servings – 173 kcal per serving
|
Serving
738g |
Fat
8g |
Sat. fat
1g |
Sodium
1000mg |
|
Carbs
24g |
Fibers
6g |
Sugars
14g |
Proteins
4g |
INGREDIENTS
- 1¼ lbs tomatoes
- 1 red onion
- 1 red bell pepper
- 3 cups vegetable broth
- 1 tbsp olive oil
- 4 sprigs sage
TOOLS
- 1 knife
- 1 bake pan
- 1 oven
- 1 ovenproof dish
- 1 hand blender
STEPS
Chop 2 sprigs of sage. Cut tomatoes and red bell peppers into halves. Peel and cut red onion into quarters.
Put sage, tomatoes, bell peppers and onions in a baking pan. Drizzle with olive oil.
Preheat the oven to 750°F.
Put the baking pan in the oven and cook for 30 minutes. Transfer the mixture to an ovenproof dish. Add vegetable broth to the dish. Put the dish in the hot oven and cook for 20 minutes.
Turn the heat off and remove the ovenproof dish from the oven. Puree contents using a hand blender. Serve roasted tomato and red onion soup and garnish with chopped sage.
It’s ready to be served !
