vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables completely, it will give the soup a soft texture with al dente vegetables.



for 3

2 large red bell peppers

4 small yellow peppers

3 zucchini

1 large onion

2-3 garlic cloves

4 fresh tomatoes

olive oil

vegetable broth

dried garlic in mill

4 pieces of brown bread

salt & pepper



preheat the oven at 200°c. wash, cut, and marinate the peppers and the zucchini with olive oil and salt and shift the dish in the middle of the oven. roast the vegetables for 25 minutes. in the meantime, you mince the onion and the garlic cloves and fry them with a tablespoon of olive oil in a frying pan until they are caramelized. add the tomatoes, which you have cut in pieces, add a teaspoon of vegetable broth and let it simmer. remove the vegetables from the oven and add them in the same pan as the tomatoes. liquidize the soup and add 1/2 liter of water and let it simmer for another 5 minutes. cut the bread in small pieces and fry them in a pan with olive oil and garlic powder. spice the soup with salt & pepper and serve the soup with a few pieces of garlic croutons.






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