1000 g
500 g
65 g
40 g
32 ml
6 g
0.5 tsp
1 tsp
10 g
Cooking Instructions
Halve 1000 g Tomato, 500 g Onion and 65 g Garlic. Halve and seed 40 g Red Bell Pepper, then spread everything on a baking tray.
Season with 32 ml Olive Oil, 6 g Salt, 0.5 tsp Black Pepper and 1 tsp Thyme.
Roast in the oven until the vegetables are caramelised.
Take them out of the oven and peel off the skins.
Blend the vegetables with 5 g Basil in a food processor.
Pour the soup into a pot with bone broth and chicken stock and let it simmer for an hour.
Scatter 5 g Basil over the soup when serving.
Tomato Soup: calories & nutrition (For the entire cooked dish)
Nutri-Score B
780 kcal
Protein 19.6 g
Unsaturated Fat (Good) 24.8 g
Saturated Fat 4.7 g
Trans Fat (Bad) 0.0 g
Carbohydrates 111.0 g
Sugar 49.7 g