Telling you the truth, I have never eaten such a delicious tomato soup! Prepared on the basis of roasted tomatoes has incredibly deep almost sweet taste. Thick, filling with a delicate note of caramelized garlic… great dish for autumn, when you can still buy ripe, fresh vegetables.
Ingredients
500 g (18 oz) ripe and juicy tomatoes (i.e. roman kind)
1 onion
5 garlic cloves ( in shells)
2 tbsp oil
2 sprigs of thyme
salt, pepper
1 cup bullion
1 tbsp molasses
1 tbsp balsamic vinegar
½ tbsp Worcester sauce
Method
Cut tomatoes in half and onion in quarters, place together with garlic cloves and thymes in oblong dish. Toss the vegetables with oil and roast for 1,5 h at 180 oC (360 F) until tomatoes get soft and lightly caramelized. Vegetables (garlic cloves without shells) blend with bullion until smooth. Season with salt, pepper, molasses, vinegar and Worcester sauce. Serve with a drop of oil on top.
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