Creamy Tomato Soup with Roasted Tomatoes

Cooking method

1. Step 1:

   

   First, prep all the ingredients. Peel a yellow or white onion and cut it in half. Finely dice one half.

2. Step 2:

   

   Peel the garlic and cut it into thin slices.

3. Step 3:

   

   Wash the fresh tomatoes well and cut each into quarters.

4. Step 4:

   

   Spread the tomato quarters evenly on a baking sheet.

5. Step 5:

   

   Sprinkle the tomatoes with salt and a little ground black pepper, then drizzle with olive oil (or a neutral oil like sunflower if you don't have olive). Roast in an oven preheated to 425°F (220°C) for 25 minutes.

6. Step 6:

   

   Heat a pot over medium-high heat. Add 1 tablespoon of olive (or sunflower) oil. Add the diced onion and cook until golden. Then add the sliced garlic and cook for a minute, stirring so the onion doesn't burn.

7. Step 7:

   

   Add the canned tomatoes with their juice to the pot. (Be careful — better to pull the pot off the heat first, or the tomato juice will boil up instantly and splatter all over the kitchen!)

8. Step 8:

   

   Pour the chicken broth into the pot and stir. Cook the soup over medium heat for 20 minutes.

9. Step 9:

   

   After 20 minutes, add 1 teaspoon of dried basil (fresh basil is even better — just chop it finely and stir it in) and mix.

10. Step 10:

    

    By now the tomatoes are roasted. Take them out of the oven and carefully peel off the skins (use a fork so you don't burn yourself).

11. Step 11:

    

    Add the roasted tomatoes to the soup pot.

12. Step 12:

    

    Purée the soup with a blender (no immersion blender? pour the soup into a regular blender, blend until smooth, and return it to the pot).

13. Step 13:

    

    Pour in the cream and stir well.

14. Step 14:

    

    Add salt to taste and stir. Enjoy!