Roasted tomato soup: a heavenly lava flow in a bowl

Raw, roasted, boiled, sautéed, as a sauce, as a soup - there are so many ways to eat tomatoes. It is a wonderful and rewarding ingredient with a distinctive flavour, but it is also versatile. Let's find out what you need to know about tomatoes and how to make the delicious roasted tomato soup.

Why eating lots of tomatoes is good for you
Tomatoes are native to Central and South America and reached Europe in the 16th century. It is a member of the potato family, but for a very long time it was only planted as an ornamental crop.

Tomatoes are fundamentally beneficial for the body. It has a high vitamin C content, and eating 100 grams of tomatoes can provide 17% of your daily vitamin C needs, which is a good proportion. It contains a lot of lycopene, which makes it an effective antioxidant and can have a positive effect on blood fats, blood pressure and blood vessels.

The benefits of tomatoes include their delicious taste and their great use in all kinds of dishes. It goes well with meat, pasta, as an accompaniment to other vegetables and on its own.

It can be used in a variety of delicious dishes, such as tomato soup.

Recipe for roasted tomato soup
Tomato soup is a classic school canteen dish, made more tolerable in better places with pasta. It has to be said that the tomato soup we are about to present bears no relation to the canteen.

The special thing about this soup is that it is based on roasted vegetables, which makes the flavour more distinctive and extreme. So it is not only the tomatoes that are roasted, but also the garlic and onions. This brings out the smoky aromas and the flavours come together to create a heavenly cavalcade.

A real treat that will have the family licking their fingers. So here's the recipe!

Ingredients

1.5 kg tomatoes
2 heads of onion
1 head of garlic
salt, pepper, basil, thyme, oregano and chilli to taste
2 tablespoons butter
olive oil
1 can of canned tomatoes
1 litre of stock
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Preparation
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Set the oven temperature to 200 degrees, cut the tomatoes and onions in half and place in the oven. Place the peeled garlic, previously wrapped in aluminium foil and drizzled with a tablespoon of olive oil, next to the tomatoes. Pour a quarter of a cup of olive oil over the tomatoes and onions and roast for three quarters of an hour.

Then add the spices and the canned tomatoes to the melted butter in a pan, the roasted tomatoes, the onions with their juices and 6 cloves of the roasted garlic.

Salt and pepper and cook for 40 minutes. Puree the soup with a blender or a stick blender and serve! A deeper plate is best for this, into which you can drizzle the glowing lava stream. Serve with toast.

Roasted tomato soup is a delicious dish at any time of the year. Come to KIOSK and taste how we make it!

http://kiosk.meraki.hu/eteleink/eloetelek/sult-paradicsom-leves