5 tomatoes (halved)
5 garlic cloves
1 onion (sliced)
2 tbsp basil (dry or fresh)
2 tbsp oregano
1 tbsp salt
1 tsp black pepper
2 tbsp flour
2 tbsp butter
1000 ml water / broth
1 tbsp olive oil
1
Cover a large baking pan with parchment paper and place halved tomatoes, garlic cloves, and sliced onions. Drizzle with olive oil and roast them in the oven until fully roasted.
2
In a large pot add butter and flour. Stir it until it’s light brown for about 6-7 minutes. Don’t let it burn. Add the roasted mixture and spices into pot and stir them well.
3
Pour the water/broth and let it boil for 15-20 minutes. Use a hand blender and blend them until smooth. If it’s too thick you can add more water/broth.
4
Your soup is ready to serve.
You can serve it with parmesan cheese.
Instead of soup bowls you can make bread bowls like me.
Ingredients
5 tomatoes (halved)
5 garlic cloves
1 onion (sliced)
2 tbsp basil (dry or fresh)
2 tbsp oregano
1 tbsp salt
1 tsp black pepper
2 tbsp flour
2 tbsp butter
1000 ml water / broth
1 tbsp olive oil