Tomato Soup, Blending Roasted Vegetables Completely Changes the Color and Flavor

Steps

1. 1

   Prep all vegetables and cut into bite-sized pieces.

2. 2

   In a mixing bowl, add cherry tomatoes, carrots, onion, red chili peppers, and bell pepper, then toss with 3Ts olive oil, 3Ts balsamic vinegar, salt, sugar, and pepper.

3. 3

   Roast in a 180°C oven for 20 minutes to evaporate the moisture.

4. 4

   In a pot, add 5Ts olive oil and 5 garlic cloves, cook until golden, then mix in the roasted vegetables.

5. 5

   Toast the sandwich bread separately until golden.

6. 6

   Add 500ml water and 2 vegetable stock cubes to the pot, bring to a boil, add roasted vegetables, and simmer over medium heat for 5 minutes. Add pepper crush if you want it spicy.

7. 7

   Blend finely to complete the soup, plate it, and top with burrata cheese, colorful cherry tomatoes, and chervil to finish.