Tomato cream soup

Ingredients

• tomatoes — 5
• red peppers — 2
• onion — 1
• garlic — 2 cloves
• basil
• salt and pepper
• olive oil

Method

1. Roughly chop all the vegetables and put them in a roasting dish. Drizzle with olive oil and season with salt and pepper.
2. Roast at 180°C until soft, about 30 minutes.
3. Peel the tomatoes and peppers if you can. Transfer them to a blender together with the juices. Add fresh basil and blitz.
4. Pour the soup into deep bowls, add a spoonful of cream cheese and a little pepper and drizzle with balsamic glaze.

Tips

• A cheese sandwich on the side suits it well — that is how it is usually served in cafés.