Ingredients
2 Trays tomatoes
1 red union
1 teaspoon thyme
2 celery stalks
1 cube vegetable broth
500 ml water
Pepper en salt
1 red union
1 teaspoon thyme
dash of oil
2 cloves of garlic2 celery stalks
1 cube vegetable broth
500 ml water
Pepper en salt
Parsley to garnish
Materials
Hand blender
Preparation
Preheat oven to 220 degrees. Cut the tomatoes into quarters and place in a baking dish. Slice the garlic, onion and celery into pieces and add to the tomatoes. Add a dash of oil, thyme, salt and pepper and stir to combine. Put about 25 min in the oven. Put the tomatoes in a saucepan and add the water and stock cube and bring to the boil. If the cube is solved fine puree the soup in a blender. Garnish with fresh parsley.
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