Roasted Tomato Soup

Ingredients for 5 servings:

• 750 g tomatoes
• 1 gr. can/n tomato(s), optional
• 2 onions, red
• 2 cloves garlic
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 3 tbsp balsamic vinegar, dark
• 1 tbsp sugar
• 400 ml chicken stock or vegetable stock
• 3 tbsp thyme, dried or fresh
• 1 bunch basil leaves, fresh
• 50 ml cream or milk, if required

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quickly prepared, fruity-tomatoey in taste

Wash the whole tomatoes, halve them, and set them aside. Preheat the oven to 200°C (top/bottom heat). Finely chop the onions and garlic. Sauté both in a large roasting pan on the stovetop with olive oil. Add the tomato paste and fry briefly, stirring. Then add all the tomatoes and stir. Sprinkle with paprika, pour over the balsamic vinegar, and finally sprinkle with the sugar. Do not stir again! Place the roasting pan in the preheated oven for 20 minutes. Then remove the roasting pan from the oven and deglaze with chicken stock. Add the thyme, basil, and a little cream, if desired. Purée or froth the soup and return it to the boil on the stovetop – done. Tip: You can garnish the soup with toasted pine nuts and a fresh basil leaf; it’s delicious. Mediterranean snacks such as “mother-in-law’s tongues” (see photo) also go well with the soup.