Roasted Tomato soup

Name: Roasted Tomato soup
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 2 Red onion; 560 g Tasty vine tomato scale of 280 g; Red pepper; 3 toe garlic; 4 anchovy fillets in canned oil; 2 sprig of rosemary; 4 el traditional olive oil; 1 liter vegetable stock of tablet; 4 el mascarpone

Soup of roasted tomatoes from the oven with garlic, rosemary, anchovies and mascarpone.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 blender

Directions

Preheat the oven to 200 ° C.
Cut the tomatoes in quarters and the onion in half rings. Place in the baking dish.
Cut the garlic. Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper finely.
Remove the needles from the sprigs of rosemary and finely chop the needles. Slice the anchovy fillets.
Mix the oil with the garlic, red pepper, rosemary and anchovies. Stir the mixture through the tomatoes and onion.
Place the dish in the middle of the oven for about 45 minutes. Spoon halfway.
Remove the tomato-onion mixture from the oven. Spoon in a pan and add the stock.
Bring to the boil and puree with the hand blender. Serve mascarpone with a spoon.