Ingredients

• 1 kg tomatoes
• 300 g carrots (2 pieces)
• 500 g red bell peppers (2 pieces)
• 1 larger red onion
• 4 cloves garlic
• 4 tablespoons extra olive oil
• 2 pinches each: salt, pepper, rosemary (fresh, chopped), chili flakes
• 750 ml vegetable or chicken broth (e.g. from an organic cube)
• 100 g feta cheese

Preparation

1. Preheat oven to 200 degrees C.
2. Cut tomatoes into quarters, peel off skins, remove excess seeds from chambers, keep the juice.
3. Peel carrots and cut into slices.
4. Cut bell peppers into quarters, remove seeds.
5. Trim ends of red onion, cut into 8 pieces.
6. Peel garlic and cut into slices.
7. Brush a baking dish with 2 tablespoons of olive oil, arrange pieces of tomatoes with juice, carrot slices, bell peppers (skin side up), onion and garlic. Season with salt, pepper, rosemary and chili flakes. Drizzle with remaining 2 tablespoons of olive oil and place in preheated oven.
8. Bake uncovered for about 40 minutes, until the pepper skins are heavily charred.
9. Heat broth in a pot, add roasted vegetables except peppers. Bring to a boil. Meanwhile, remove the skin from the peppers and add to the simmering broth with vegetables.
10. Cover the pot and cook for about 10 minutes. Blend into a cream and serve with feta cheese.