Irresistible during the summer: Homemade fresh tomato soup

The season of fresh tomatoes has finally arrived, and one of the good ways you can use them is by making homemade tomato soup. Once you try this traditional recipe, no other will be good enough. You can serve the soup as an appetizer, but with a piece of plain or toasted bread, it can also be served as a light meal.

ingredients:

• 1,5 kg of tomatoes
• 2 red onions
• 1 head of garlic
• 4 tablespoons olive oil
• 30 g butter
• 100 ml of milk
• 200 ml of hot water
• 1 teaspoon of dry basil
• a sprig of fresh basil
• a pinch of sugar
• beaver
• so

<strong>Preparation: </strong>

Wash the tomato and cut it into quarters. Also clean and quarter the red onion. Mix them in a baking tray with three tablespoons of olive oil, dry basil and a little salt and pepper.

Cut off the top of the head of garlic so that all the cloves are visible. Wrap it in aluminum foil on all sides except the top. Put the garlic wrapped in this way in the middle of the baking tray with the tomatoes and onions and pour one tablespoon of olive oil over it. Bake everything together in the oven for about 40 minutes at 200 degrees.

When the onion starts to take on darker ends, it's time to take the vegetables out of the oven. Transfer the vegetables with the cooking juice to the blender. The onion should be soft enough to squeeze each clove out of the head. When you have removed all the chens, add them to the blender.

Blend everything together for a few moments. Then add butter, milk, a pinch of sugar and hot water to the blender. Blend the broth well until you get a creamy texture. Try it and, if desired, add a pinch of spices, and if it's too thick, add a little water.

The broth is best served warm, but it can also be eaten cold. When is . serve, sprinkle some fresh basil on top. Some housewives like to add homemade noodles to tomato soup.