Start with warming the oven to about 200 degrees celsius and cutting the tomatoes and the onion into quarters.
Put the tomatoes, garlic, onion, black pepper, olive oil and balsamic vinegar in a large oven dish and roast in the oven for about 20 minutes until the onion starts to brown and the tomatoes are soft.
Pour everything from the oven dish in a big soup pan and add the stock, bay leaf, basil, oregano, rosemary and thyme and let it all boil for another 20 minutes.
Puree everything with a blender and strain the liquid so there are no big pieces in the soup anymore.
Pour the strained soup back in the pan and add the cream, let it boil for a few more minutes.
Divide into bowls and enjoy.
Ingredients
Directions
Start with warming the oven to about 200 degrees celsius and cutting the tomatoes and the onion into quarters.
Put the tomatoes, garlic, onion, black pepper, olive oil and balsamic vinegar in a large oven dish and roast in the oven for about 20 minutes until the onion starts to brown and the tomatoes are soft.
Pour everything from the oven dish in a big soup pan and add the stock, bay leaf, basil, oregano, rosemary and thyme and let it all boil for another 20 minutes.
Puree everything with a blender and strain the liquid so there are no big pieces in the soup anymore.
Pour the strained soup back in the pan and add the cream, let it boil for a few more minutes.
Divide into bowls and enjoy.