- 1,5kg Tomatoes
- 1 Romano or bell peppers
- 2 Onions
- 6 Garlic cloves (unpeeled)
- Extra virgin olive oil
- A pinch of both Salt & pepper
- 2 tablespoons Dried or fresh thyme
- 3 Bay leaves
- 1 litre Vegetable stock
- 30 grams Fresh basil
Preheat your oven to 200°C/400°F
Preparations part 2
Line a tray with baking paper and place the tomatoes cut side up on the tray.
Roasting the tomatoes
Bake this in the preheated oven for 45 minutes. After 45 minutes let it cool down for about 10 minutes or until you can safely touch the garlic.
Making the soup part 1
Put the roasted tomatoes, peppers, onions, etc. into a pot over medium high heat and add the bay leaves and vegetable stock.
Making the soup part 2
After simmering take out the bay leaves and add the fresh basil.