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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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This delicious Portuguese 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.
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Portuguese Cream of Tomato with Roasted Vegetables Soup Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
6
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Portuguese Cream of Tomato with Roasted Vegetables Soup Recipe

Portuguese Cream of Tomato with Roasted Vegetables Soup Recipe

Posted in: Soups / Stews
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5 out of 5 with 2 ratings
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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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US cup measurements are used on this site.

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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