The real beauty of crazy flavourful food is that most of the times you only have to know a few hacks to make it and is often way easier to prep than it seems.
Vegetables taste so much better roasted than boiled. That’s because flavours concentrate and you cook them in their own juices rather than forcing water into them.
This soup is so easy to make and so rewarding I promise you will want to make it again soon.
To make 3 medium or 2 generous portions you will need:
- 4 big ripe tomatoes (Better boy or Alicante work well)
- 1 red bell pepper
- ½ medium onion
- 1 cube of organic vegetable stock
- 2 ½ cups of boiling water
- 1 tbsp of butter
- basil leaves
- ¼ crème fraîche* optional
- salt & pepper
Remove the stem and seeds of the bell pepper and cut in four big pieces, place in a bowl with the tomatoes and onion, bake at 180°C for 20 minutes in the top rack.
Take out of the oven, remove the skin of the tomatoes and transfer the vegetables to the blender, add the stock cube and boiling water, blend until all the ingredients are perfectly incorporated.
Melt the butter in a pot and when it starts sizzling pour the soup and cook on a medium heat for about 6 minutes, season with salt and pepper.
To make big croutons, toast a slice of bread and using an egg cup or a cookie cutter cut four circles.
Serve hot and garnish with basil leaves, croutons and crème fraiche.