Tomato soup made from baked tomatoes

Ingredients for 6 servings:

• 2 kg ripe tomatoes, various varieties, e.g. vine, cocktail, Roma, beefsteak tomatoes, San Marzano, etc.
• 3 onions, red
• 4 garlic cloves
• 3 shots of olive oil
• some thyme stalks
• ½ bunch fresh basil
• 750 ml vegetable stock
• some salt and pepper
• 1 cup whipped cream, optional
• ½ tsp sugar, agave syrup, date paste or similar (optional, only if the tomatoes are not ripe enough or not very sweet)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Intense flavor, especially delicious in summer made from fresh tomatoes, vegan without cream

Preheat oven to 220°C top/bottom heat or 200°C fan-assisted oven, line a baking tray with baking paper. Halve or quarter large tomatoes, leave smaller ones whole, and arrange on the baking tray. Peel the onion and garlic, quarter the onions, and place them between the tomatoes along with the garlic cloves. Arrange the thyme sprigs on top, season with salt, and drizzle with plenty of olive oil. Do NOT skimp on the olive oil. This gives the tomatoes the right flavor and ensures they bake properly. Place the baking tray in the center of the oven and bake for a good 30 minutes, until the tomatoes shrink, bubble, and the edges are nicely browned. Empty the contents of the baking tray into a saucepan, place the pan on the stove, add the stock and basil, purée everything, and bring to a boil. Stir in cream, if desired. Without cream, the soup tastes much more aromatic, like baked tomatoes, but with cream it is milder and creamier. Finally, season to taste, and serve with baguette.