Roasted tomato soup with apple and goat's cheese

number of people

4 persons

preparation time

45 minuten

ingredients

1 kg vine tomatoes
200 grams cherry tomatoes
2 pink lady apples
1 grilled red pointed bell pepper (from jar)
2 white onions
Small bulb of garlic
6 sprigs of parsley (leaves only)
100 grams Bettine plain goat's cheese
2 tsp pul biber (Turkish chili pepper)
800 ml vegetable stock
Olive oil
Toppings:
50 grams Bettine plain goat's cheese
Parsley to taste
Pul biber to taste

kitchen equipment

preparation

This tomato soup is extra flavorful because you roast the tomatoes in the oven in advance, which makes the taste even more intense and sweeter! And besides, you don't have to do much for it: you just have to cut the tomatoes, apples and onions and put them in the oven. Then you blend the roasted vegetables with the broth, garnish with the Bettine plain goat's cheese and voila, a delicious tomato soup. Feel free to have a sandwich with it for a full meal or eat the soup as a tasty and responsible snack.

Preheat the oven to 200 degrees.
Halve the peppers and remove the seeds. Wash and cut the vine tomatoes, peel and slice the apples, peel and cut the onions in half and place everything on a baking sheet. Also add the cherry tomato on the baking sheet and drizzle with olive oil, salt and freshly ground pepper.
Wrap the garlic bulb in aluminum foil, add a little oil and place on the baking sheet.
Place the baking sheet in the oven and roast the tomatoes for half an hour. Roast the vegetables in the center of the oven for about 30 minutes, until they have a dark edge.
Squeeze the garlic cloves out of the skin. Then spoon it all together with the pul biber into a large saucepan, pour in the broth and puree the soup with a hand blender and let it heat through on low heat for another 10 minutes.
Add 100 grams of Bettine plain goat's cheese and keep stirring until completely dissolved.
Serve the soup with piece of Bettine goat's cheese, pul biber and parsley to taste.