Roasted tomato and basil soup

Preparation

1. 1

   Cut the tomatoes into quarters and the onion into wedges. Arrange on a baking tray with the whole unpeeled garlic cloves. Drizzle with olive oil and bake for 25 min at 200°C.

   ⏱ 25 min
2. 2

   Pour the roasted vegetables (with peeled garlic) into the bowl with the stock, sugar, salt and pepper.

   Speed 4⏱ 1 min
3. 3

   Blend.

   Speed 9⏱ 1 min

   💡 For a smoother soup, blend for 30 seconds longer.

4. 4

   Add the basil and pulse twice.

   Speed 5⏱ 1 min

   💡 Serve with a drizzle of olive oil and croutons.