Tomato Soup

Adapted recipe from the book Yummy Supper by Erin Scott which i won in Magda's giveway - My little expat kitchen .

  • 3 tomatoes
  • 300gr cocktail tomatoes
  • 250gr cherry tomatoes
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 cup fresh basil leaves
  • 1/3 cup olive oil
  • salt
  • pepper
  • pumpkin seeds
  • sour cream


Preheat oven to 200C.
Cut peppers in half and remove seeds.
Place tomatoes, peppers, basil leaves in a roasting pan. 
Pour the olive oil over the veggies and season with 1-2 tsp salt and pepper.

Roast the veggies for 40 minutes.
Let them cook and puree them in a blender.

Garnish with pumpkin seeds, fresh basil and if you like add a Tbsp of sour cream.

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