Roasted Tomato and Cabbage soup
2 votes, 5.00 avg. rating (97% score)

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People love to have tomato soup most of the time.today we do some modification.and i used some cabbage as well to the soup.it give the perfect bland with the brown egg toast.ideal for dinner.as a quick lunch better.easy of preparation.let’s try our chef’s recipe.

Ingredients


Total Time:

           30 min
Prep
            15 min
Cook
            15 min
Yield:
5  potions
Level:
Easy

Method

  1. slice the cabbage in to julliane and keep a side
  2. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.
  3. Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.
  4. Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning
  5. Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
  6. mean while cut the brawn bread in to dices,deep in the beaten egg.shallow fri the each sides
  7. Garnish with additional parmesan cheese,sliced cabbage and brown toast  and serve

Note
this is a roasted tomato soup.dont worry you have to get lightly burn test.and this is a thick soup.cream is optional even you can use some celery in to the soup.

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