Preheat the oven to 200°C.
Cut the tomatoes into four equal pieces and remove the skin.
Roughly dice the carrots and onion. Put the ingredients into a casserole dish, drizzle with olive oil and season with oregano, salt and freshly ground pepper.
Roast the vegetables in the oven for 20 minutes.
Attach the blending shaft to Braun’s MultiQuick 5V Fit hand blender and purée everything until you have a smooth soup.
In the meantime, bring the vegetable stock to a boil. Add the roasted vegetables and simmer for another 10 minutes.
Preheat the oven to 200°C.
Cut the tomatoes into four equal pieces and remove the skin.
Roughly dice the carrots and onion. Put the ingredients into a casserole dish, drizzle with olive oil and season with oregano, salt and freshly ground pepper.
Roast the vegetables in the oven for 20 minutes.
Attach the blending shaft to Braun’s MultiQuick 5V Fit hand blender and purée everything until you have a smooth soup.
In the meantime, bring the vegetable stock to a boil. Add the roasted vegetables and simmer for another 10 minutes.
