Oven Baked Tomato Soup for Longevity
A wonderful soup you’ll love to enjoy in the fall
Ingredients
for the tomato soup:
- 400 gr. tomatoes
- 1 onion cut in 4
- 3-4 garlic cloves
- 2 red peppers
- 2 tbsp olive oil
- 1 carrot
- 100 gr. red lentils
- 300 ml warm water
- 2 tsp flax seeds
- ginger
- raw olive oil
for the croutons:
- 2 slices of bread
- 1 tbsp olive oil
- 1/2 tsp garlic
- 1/2 tsp onion
- 1/4 tsp paprika
- salt and pepper
Instructions
- I start by placing the vegetables (tomatoes, onion, garlic, peppers, carrot) on a baking tray. I toss them with olive oil, salt, black pepper, and smoked paprika. I bake in a preheated oven at 190°C (375°F) for 25 minutes.
- In the meantime, I rinse the red lentils thoroughly and boil them in a small pot of water while the vegetables are roasting. Towards the end, I add a little salt. I drain them and set aside.
- I place the roasted vegetables in the blender. I add the flaxseeds, the lentils, a little ginger, and the hot water, and blend well. My soup is ready.
- To make the croutons, I simply cut the bread into cubes and toss it with olive oil and spices. I bake in the oven at 200°C (390°F) for 5–7 minutes. Halfway through, I give them a quick stir. They’re ready.
- I transfer to a bowl and add some finely chopped parsley or basil and a drizzle of raw olive oil for better absorption of the vitamins.