Really simple tomato soup
My girlfriend left to Scotland with the digital camera, so no picture of the soup until I get it back (I'm sure I'm repeating this very soon).
Inf's tomato soup
Yield: 4-6 servings
Cooking time: 45 min + 10 min
½ - 1 litre vegetable broth
10 medium to large sized tomatoes
1 complete unpeeled garlic
2 unpeeled onions
3 tablespoons fresh minced basil
2 tablespoons fresh minced mint
2 tablespoons fresh minced oregano (optional)
1-2 teaspoons black pepper
- Heat oven around 150-160 degrees. Separate the unpeeled cloves of garlic from the complete garlic. Throw garlic cloves, tomatoes and onions in the oven for 45 minutes. Avoid playing World of Warcraft in the mean time. Play Tetris instead or you have burnt tomatoes.
- Take vegetables from the oven and leave them chill while heating the vegetable broth in a pot (avoid boiling). Use less vegetable broth (½) to make your soup thicker.
- Watch your fingers, they still might be hot. Remove the root part of the garlic cloves and squeeze out the contents in a bowl. Peel the onions, cut into pieces and throw in the bowl. Optionally, fry the onions on a pan for a couple of minutes. Add tomatoes in the bowl and you are set.
- Shred the contents of the bowl with an electric blender into rough pieces. Don't get haywire with the blender unless you prefer purée.
- Empty the shredded contents of the bowl into the vegetable broth pot. Mix well. Let your cooking simmer for a couple of minutes and add shredded basil, mint, oregano (optional), pepper and salt. Check taste.
- Let boil for 3-5 minutes and stir occassionally.
- Serve with French bread as a starter of your main dish (suggestion: creamy spaghetti with tomatoes, spinach and chevre) or as it is with good company and some red wine.