Creamy Roasted Vegetable Soup
Soups • Italian
Description
Creamy Roasted Vegetable Soup
Ingredients
- Eggplants 2 pieces
- Zucchini 1 piece
- Tomatoes 3 pieces
- Bell pepper 1 piece
- Garlic 1 head
- Cream 5 fl oz
Step-by-Step Guide
Step 1
Wash the vegetables, cut them in half, poke them with a knife, drizzle with flavorful oil, and sprinkle with salt, pepper, and spices.
Step 2
Place the vegetables in the oven at 180°C (356°F) for 30-40 minutes.
Step 3
Remove the vegetables (you can actually stop here and serve them with meat or fish), peel them, transfer to a pot, add broth/water, cream, and cook for about 20 minutes.
Step 4
Blend the soup with an immersion blender and set the table.
Step 5
Serve deliciously with sour cream, basil leaves, and balsamic cream (but that's a matter of taste).
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