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Tomato soup
Ingredients
- 5 big tomatos
- 4 cloves garlic
- 1 1/2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 onion medium
- 1/2 tsp basil dried
- 1/4 tsp oregano dried
- 2 1/2 tsp balsamic vinegar
- 400 ml vegetable broth
- 1/2 sprig thyme of gewoon 1 klein takje
- 25 ml heavy cream optional
- handful fresh basil small
Directions
- Preheat the oven to 200°C. Line a baking tray with parchment paper.
- Spread the tomatoes and garlic cloves over the tray. Drizzle with 60 ml olive oil, season with salt and pepper and toss to coat. Roast for 1 hour, until very soft and caramelised around the edges.
- About 30 minutes before the tomatoes are ready, heat 1 tbsp olive oil in a large pot. Cook the onion for 6–7 minutes until soft. Add the dried basil and oregano and cook for another 1–2 minutes.
- Add the balsamic vinegar and cook until reduced by half. Add the vegetable broth and thyme, bring to a boil and simmer for 10–15 minutes.
- Remove the thyme. Add the roasted tomatoes to the pot. Squeeze the roasted garlic from the skins and add it too.
- Add the cream, if using, and fresh basil. Blend with an immersion blender until smooth. Add a little extra broth if needed.
- Serve with fresh basil.
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