Grilled tomato soup

Ingredients for 4 servings:

• 5 tomatoes, quartered
• 1 red bell pepper, quartered
• 3 onions, red, quartered
• 5 cloves garlic
• 500 ml vegetable stock
• 1 tsp smoked paprika powder
• olive oil
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line two baking sheets with parchment paper. Place the tomatoes, skin-side down, on one of the baking sheets. Rub the peppers and onions with a little olive oil and spread them on the other baking sheet along with the unpeeled garlic cloves. Sprinkle the ingredients on both baking sheets with a little salt and place in the oven. Bake everything in the oven for about 45 minutes, until the tomatoes begin to collapse. Turn the onions over if they’re getting too brown on the bottom. Remove the garlic cloves from the oven just before adding the other ingredients and peel them. (Be careful not to burn your fingers.) The skin should fall off easily, revealing the golden garlic cloves. Now remove the tomatoes, onions, and peppers from the oven, along with the garlic, and place them in a large pot or bowl. Pour in some of the vegetable stock and puree everything with an immersion blender. Add more stock to achieve the desired consistency. Season the soup with paprika and salt and serve.