Roasted tomato soup

Ingredients for 2 servings:

• 1 ½ kg tomatoes
• 2 shallots
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tsp sugar
• basil
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Halve or quarter the tomatoes depending on their size and remove the green stems. Peel the shallots and also halve or quarter them. Peel the garlic and lightly crush it with a knife. Then place all three ingredients in an ovenproof dish and add olive oil, sugar, and a pinch of salt. Roast in a preheated oven at 210°C (top/bottom heat) for at least 30 minutes on the middle rack. The tomatoes are ready when the skin starts to wrinkle. You may need to stir them occasionally. Place the ingredients in a saucepan and puree with a hand blender until the soup is creamy. Season to taste with salt, pepper, paprika, and basil. Puree again if necessary. If you don’t like tomato seeds in your soup, you can strain them through a sieve. This will make the soup even smoother.