Tomato garlic soup
A thick tomato soup finished with olive oil and a pinch of chili.
Ingredients
- 1.2 kg ripe tomatoes
- 1 onion
- 4 garlic cloves
- 2 tbsp olive oil
- 500 ml water or light stock
- Salt and chili flakes
Method
Halve the tomatoes and roast them with the onion, garlic, and oil at 200°C until they collapse and the edges brown, about 25 minutes.
Blend with the water until smooth, season with salt, and warm through. Serve with chili flakes and a thread of olive oil.