Roasted tomato soup

Ingredients for 4 servings:

• 1 ½ kg tomatoes
• 2 onions
• 3 garlic cloves
• 1 tsp thyme
• 1 tsp marjoram
• 1 tsp rosemary
• some olive oil
• 1 tsp coarse sea salt
• 1 tbsp sugar
• 150 ml vegetable stock
• 100 ml cream
• 50 ml orange juice
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 200 degrees Celsius (top/bottom heat). Sprinkle a large casserole dish or baking sheet with the sugar. Quarter the tomatoes and remove the stems, peel and quarter the onions, and arrange everything in the casserole dish. Arrange the peeled garlic cloves among the tomatoes. Sprinkle the dried herbs and coarse sea salt over the top. Drizzle everything with a little olive oil. Roast in the oven for about 30-40 minutes. Then transfer all the ingredients from the casserole dish to a saucepan, add the vegetable stock, and purée. If desired, strain the soup through a sieve for a smoother consistency. Stir in the cream and orange juice, and season with pepper. Serve with baguette.