Fresh Tomato Soup with Basil & Rosemary
Servings 4 Bowls
Course Dinner, Lunch
Details: Gluten-free, Nut-free, Oil-free, Soy-free, Sugar-free
4 cloves of garlic
1 red onion, cut into quarters
1 red sweet pointed pepper, cut in half and seeds removed
1 kilo of vine tomatoes
1 sprig of rosemary
1 liter vegetable stock
Turn on the grill setting of the oven.
Place the tomatoes, sweet pointed pepper, garlic, onion and rosemary on a baking tray and grill for 20 minutes.
Remove the peel from the garlic as soon as the vegetables come out of the oven. You can leave the skins of the tomatoes and peppers on.
Place a pan on the stove containing the vegetable stock, add the rest of the grilled ingredients and puree with a hand blender. Add salt and pepper to taste. Garnish with fresh basil.