roasted tomato soup

INGREDIENTS

1. riped tomatos, cut into wedges, with skin on
2. crushed garlic / chopped onion
3. salt and pepper / basil leaves / a touch of spice with a dried chilli
4. a touch of balsama vinegar
5. fresh cream

• - in the chopped onion and garlic, sauteed for a few minutes till soft
• - in the tomatos and sauteed for a while, in the dried chilli
• - salt, and sugar, then a touch of balsama vinegar
• - put the tray or bowl into the preheated oven at 180 deg, for 20 / 25 minutes
• - when done, take it out, add veggie stock or chicken stock and cook to boil
• - blend till smooth
• - stir in some cream
• - lastly before killing the heat, put into it the basil leave, season to taste

Note:  better skinned the tomato before cooking beco after blending, still get small pces of tomato skin in the soup.