Oven-baked tomato soup with garlic ciabatta

Ingredients for 2 servings:

• 15 large tomatoes, preferably ripe
• 5 shallots
• 1 garlic bulb(s), fresh
• 5 tbsp rapeseed oil
• 5 tbsp olive oil
• 15 thyme sprigs
• 2 pinches of herbal salt
• 1 pinch(s) of pepper
• 75 g tomato paste
• 1 ciabatta
• 3 tbsp olive oil
• 2 garlic cloves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

For the soup, halve the tomatoes, remove the stems, and place them on a deep baking sheet. Peel and halve the shallots, and add them to the tomatoes. Wash the thyme sprigs, halve the garlic bulb crosswise (at the equator), and add both to the baking sheet. Mix everything together with rapeseed oil, olive oil, and herb salt. Roast in the oven at 190°C (375°F) for 45 minutes. Cut the ciabatta into slices, drizzle with olive oil, press the garlic cloves, and grate them into the bread slices. After 45 minutes, remove the thyme and pour the tomato mixture into a blender. Soak up any remaining juice from the baking sheet with the underside of the ciabatta slices and place the bread on the baking sheet in the oven at 190°C (375°F) for 5 minutes. Thoroughly puree the tomato mixture with the tomato paste. Season to taste with olive oil and, if desired, herb salt and pepper. Tip: If the soup is too thick, simply add more liquid.