Tomato soup with basil

Ingredients for 4 servings:

• 1.2 kg Roma tomatoes
• 800 g cocktail tomatoes
• 8 garlic cloves
• 1 large onion(s)
• 1 red chili pepper(s)
• 2 potatoes, total approx. 200 g
• 3 tbsp tomato paste
• 1 liter vegetable broth
• 1 handful of fresh basil
• 3 tbsp olive oil
• 50 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Roasted Tomato Basil Soup, recipe from Café Delites

Line a baking tray with parchment paper. Halve the tomatoes and chop the garlic. Place the tomatoes inside out on the baking tray, scatter the garlic on top, season with salt and pepper, and drizzle with olive oil. Bake for 25 minutes at 220°C (425°F) top/bottom heat. Meanwhile, chop the onion, dice the potatoes, and deseed and chop the chili. Fry the onions in olive oil. When they are translucent, add the potatoes and chili. Stir in the tomato paste and fry lightly. Deglaze with the stock and simmer gently. After 25 minutes, add the tomatoes and garlic to the stock, including any juices that have formed on the tray. Simmer for 30 minutes. Add the basil and puree everything. Then add the Parmesan cheese and season to taste. Dried oregano also works well.