Roasted tomato soup

Ingredients for 4 servings:

• 1 ½ kg tomatoes
• 2 bell peppers
• 2 small onions, red
• 1 clove(s) garlic
• 2 sprigs rosemary
• 2 tsp thyme
• olive oil
• 2 small onions, white
• 30 g butter
• 1 tbsp tomato paste
• 660 ml vegetable broth or chicken broth
• 1 tbsp oregano
• Cayenne pepper
• 1 tsp paprika powder, smoked
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• ½ tsp sugar
• 1 handful of basil
• 120 ml cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Quarter large tomatoes, halve small tomatoes. Then quarter the bell pepper. Peel and halve the red onions, and peel the garlic. On a large baking sheet, combine the tomatoes, garlic, bell peppers, red onions, rosemary, and thyme and season with plenty of olive oil, salt, and pepper. Roast in a preheated oven at 190°C (375°F) for about 50-60 minutes. After roasting, finely chop the white onions and fry them in butter in a fairly large saucepan. Add the tomato paste, mix, and add all the ingredients from the baking sheet. Add the stock, cayenne pepper, oregano, smoked paprika, balsamic vinegar, Worcestershire sauce, sugar, salt and pepper (if desired), and fresh basil. Simmer on the stovetop for about 8-10 minutes. After this time, remove from the heat and blend everything. Return to the heat and add the cream. When it starts to simmer, turn off the heat. Season again with salt and pepper if desired. Serve with toast and cheese. Tip: You can also strain the soup at the end for a milder flavor.