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A collection of popular Portuguese recipes from mainland Portugal, the Azores, Madeira and around the world.
Thursday, August 5, 2021
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This delicious cream of tomato with roasted vegetables soup recipe (receita de sopa de creme de tomate e legumes assados) is easy to make and also very healthy.
Info
Preparation time:
15 min
Cooking Time:
1 h
Ready In:
1 h 15 min
Level of Difficulty:
Easy
Servings:
6

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Cream of Tomato with Roasted Vegetables Soup Recipe

Cream of Tomato with Roasted Vegetables Soup Recipe

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Posted in: Soup Recipes
Fri, Feb 8, 2019, 22:20
5 out of 5 with 2 ratings
Views: 3677

Ingredients

5 tablespoons of olive oil2 medium carrots, cut into pieces1 and 1/2 lbs of whole ripe tomatoes1 medium yellow zucchini, cut into pieces with peelThe white part (shaft) of 1 leek, cut into pieces4 sprigs of fresh basilSalt (to taste)Pepper (to taste)1 liter of chicken broth or natural vegetable brothMozzarella cheese (to taste), cut into cubes
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  • This site uses US measurements.

    Directions

    1. In a baking dish, place the tomatoes (if they are very large, cut them in half), the carrot, the leek, the zucchini, the basil and season with salt and pepper to taste.
    2. Drizzle the vegetables very well with olive oil.
    3. Preheat the oven to 180°C or 350°F and let the vegetables roast for about 50 minutes.
    4. After the 50 minutes or when the vegetables are roasted, remove them from the oven.
    5. Place all the contents from the baking dish into a pan and heat.
    6. Add the chicken broth, once it boils, let it boil for 10 minutes.
    7. After 10 minutes, blend everything using a hand blender until it turns creamy.
    8. Serve with the Mozzarella cheese cubes and garnish to taste.
    Recipe & Photo Credit:  Neuza Costa, saborintenso.com

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