Roasted Tomato Soup

Ingredients

• 1 kg tomato
• 3 x shallots
• 1 x garlic
• 1 handful fresh thyme
• 3 tbsp olive oil
• 5 dl vegetable bouillon
• 1 handful fresh basil
• 1 tsp salt
• 1 tsp black pepper

Method

1. Preheat the oven to 200 degrees C.
2. Cut tomatoes and shallots in to quarters and spread out on a baking sheet. Cut the top off of the garlic head and place the garlic head on the baking sheet. Drizzle everything with thyme, olive oil, salt and pepper. Bake in the middle of the oven for approx. 35-40 minutes.
3. Pour the roasted vegetables in to a blender and add vegetable stock and basil. Mix to a smooth and even soup. Add more salt and pepper to taste.
4. Feel free to serve the soup with sour cream, fresh basil and croutons. Enjoy!