Tomato Soup

How to prepare tomato soup

1. Place the tomatoes in a hot oven at maximum temperature and let them roast for about 15-20 minutes. Let them cool down, then peel them into a bowl where you will keep the pulp and their juice. Chop everything using a food processor.
2. In hot oil, sauté the finely chopped onion over low heat for about 10 minutes. Add the coarsely chopped garlic and sauté for a few more minutes.
3. Pour the chopped tomatoes over the onion and add 1/2 cup water, the diced potato and the seasonings (salt, pepper, sugar, basil, whole thyme sprigs and herbs de Provence; add chili too if you want it spicy). Simmer everything over medium heat for about 30 minutes.
   * towards the end taste the soup; the sugar is added to cut the acidity of the tomatoes; if it's still acidic, either add a bit more sugar or add some milk.
5. Remove the thyme from the pot and pour the rest into a blender, mixing well.
6. Serve the soup hot or cold. When serving, you can add cooked rice or noodles to the soup if you want it more substantial. You can also serve with sour cream or plain, just with a little olive oil and sprinkled with Parmesan. Or if you serve it hot, you can add cheese/mozzarella cubes as "croutons".

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