Roasted tomato soup with orange
Tillredning
Roast the tomatoes
Peel and coarsely chop the onion and garlic. Wash and halve the cherry tomatoes. Wash the herbs, shake them dry and pluck the leaves from the stems. Put the prepared ingredients in a large bowl with the honey, olive oil, salt and pepper, mix well and marinate. Then spread out the mixture on a baking tray and roast in the oven at 220 °C (top/bottom heat) for around 25–30 minutes.
Pour in the liquids
Put the roasted vegetables in a large pan and pour in the balsamic vinegar, rosé wine and orange juice. Add the washed basil and chilli pepper and bring to the boil.
Blend the soup
Finely blend the soup in the pan and season once again.
Divide the soup between two deep plates and garnish with mascarpone if desired.
Preparation: 40 min.
Ingredients for 2 portions:
- 1 red onion
- 1 garlic clove
- 500 g cherry tomatoes
- 1 celery stalk
- 5 sprigs of rosemary
- 10 sprigs of thyme
- 3 sprigs of marjoram
- 1 tbsp honey
- 2 tbsp olive oil
- Sea salt
- Ground black pepper
Additional items
- 20 ml white balsamic vinegar
- 80 ml rosé wine
- Juice of ½ orange
- 10 g basil
- ½ chilli pepper
- 2 tbsp mascarpone
