Roasted Tomato Soup

When the sun is shining and the tomatoes are red, fragrant and cheap I love to make this easy, healthy tomato soup. Roasting the vegetables gives it a more intense flavour.

RECIPE

1 kg tomatoes
1 big red onion
1 red pepper/paprika
2 cloves of garlic
½ chilli (optional)

Cut everything in pieces, add 1 T olive oil and spread on baking tray. Bake in 240°C oven for about 30-45 minutes. Close to the heating element so some bits will get burnt/grilled.
Put everything in your blender, add 2 T chickenstockpowder (or just salt & pepper) and blend for at least 2 minutes. I really think it makes a difference when you let it blend that long. You can add water or stock if you want, I normally don’t.
And be careful when you blend hot things in your liquidizer: take the little cap from the lid and cover with a tea towel when you turn it on. If not, you risk having hot soup on your ceiling.
When blenden, you can pass it through a sieve to make it even more velvety.

Serve with lots of black pepper. Fresh basil or thyme if you want, add some cream or young goat cheese, although the soup is already great on its own.