Roasted vegetable soup «

Roasted vegetable soup

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Vegetables, roasted in the oven together with garlic and ginger makes a great base for a wonderful soup.


  • 1 Red bell pepper
  • 1 Onion
  • 1/2 Zucchini
  • 4 Garlic cloves
  • 2 Tbsp Ginger, chopped
  • 2 Tbsp Olive oil
  • 1 Tbsp Grill seasoning
  • 5 Tomatoes
  • 500 mL Vegetable stock
  • 150 mL White wine
  • 50 mL Cream
  • 2 Tbsp Red bell pepper paste
  • 2 Tsp Thyme, dried
  • 1 Tsp Sambal oelek



  1. Preheat the oven to 225°C
  2. Cut all vegetables in small to medium size pieces and put them in a roasting pan
  3. Add the olive oil, grill seasoning and mix thoroughly
  4. Roast the vegetables for about 20 min
  5. Put the tomatoes in boiling water for 1-2 min
  6. Peel the tomatoes and chop them in small pieces
  7. In a large sauce pan, add the roasted vegetables and the chopped tomatoes
  8. Heat on medium high for a few minutes
  9. Add the red bell pepper paste, thyme, and sambal oelek and continue to cook for 2-3 min
  10. Add the vegetable buillon and simmer on low heat for about 20 minutes
  11. Mix with a hand held mixer
  12. Add salt and pepper to taste

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