Baked Vegetable Cream Soup
6 servings
60 minutes
Cream soup made from roasted vegetables is a true embodiment of Mediterranean flavor. Hailing from sunny Italy, this soup impresses with its depth and richness. Roasting the vegetables reveals their natural sweetness, giving the dish a velvety texture and subtle smoky aroma. Tender eggplants, juicy tomatoes, zucchinis, and peppers create a harmony of flavors complemented by creamy softness. This soup warms wonderfully on cool days and makes an ideal addition to dinner. It can be served with aromatic basil, sour cream, and a drop of cream balsamic to highlight its sophistication. It's not just a dish but a cozy gastronomic journey into the heart of Italian cuisine.
1
We wash the vegetables, cut them in half, poke them with a knife, drizzle with tasty oil, and sprinkle with salt, pepper, and spices.
- Eggplants: 2 pieces
- Zucchini: 1 piece
- Tomatoes: 3 pieces
- Sweet pepper: 1 piece
- Garlic: 1 head
2
We send the vegetables to the oven at 180 degrees for 30-40 minutes.
3
Take the vegetables (you can stop here and serve them with meat or fish), peel them, place them in a pot, add broth/water, cream, and cook for 20 minutes.
- Cream: 100 ml
4
We puree the soup with an immersion blender and set the table.
5
Serve very delicious with sour cream, basil leaves, and balsamic cream (but it's a matter of taste).