Roasted Tomato-Bell Pepper Soup
30 min
Vegan
62898
For 2 Portions
600 g
tomato
150 g
sourdough bread
30 g
vegan crème fraîche or cream cheese
10 g
vegan butter
6 g
basil, fresh
1
pointed pepper
1
red onion
300 ml
vegetable broth
2 clove(s)
garlic
2 tbsp
olive oil
1 tsp
herbes de Provence, dried
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash and halve tomatoes.