This is how you make the tastiest tomato soup ever

Too warm for a hearty stomp, but too cool for a salad. The temperature calls for an average tomato soup, correction: for the tastiest tomato soup on earth. Because such a soup may seem a bit ordinary, but if you follow the recipe from our neighbors at FavorFlav it could very well be that you've never eaten it this delicious.

Look, it's not every day Sunday, but if it were up to the creators of this eponymous cookbook, we would happily pretend it's the weekend every day. The recipes in ‘Sunday’ are perfect for long lazy days at home. This roasted tomato soup is everything you want to have stocked in the freezer.

Our big soup favorite! Because the tomatoes are first roasted in the oven, the sugars caramelize and the soup becomes fuller, heartier, and more intense in flavor. We apply this method to all vegetable soups because it makes them much tastier. We make large quantities so that we always have a stock in the freezer.

Preparation

1. Preheat the oven to 220 degrees.
2. Pour the oil into a baking dish and place it in the oven until the oil is hot and almost smoking. Remove the dish from the oven and gently toss the tomato, onion, and garlic in the oil so that everything is coated with a layer of oil. Distribute the thyme sprigs, sugar, smoked paprika powder, and plenty of pepper and salt over it and roast for 25 minutes until everything is nicely caramelized. Stir a few times in between and add the basil towards the end of the baking time.
3. Remove the thyme sprigs and transfer everything to a large (soup) pot. In another pot, bring the broth to a boil and pour the hot broth over the tomatoes. Bring to a boil and let the soup simmer gently for 5 minutes.
4. Puree the soup with an immersion blender and taste to see if it is well seasoned. Add more pepper and salt if necessary.
5. Strain the soup through a fine sieve and press it through with a rounded spoon. This way, all the skins and pieces remain in the sieve and you get a velvety smooth soup.

Make a double batch and freeze the soup in portions. This way, you always have a delicious soup on hand. A recommendation for cold-blooded people in the winter months.

Text: Favorflav