Tomato cream soup

Tomatoes are washed and cut into slices. We take the form for baking, overlapping spreading Ingredients:

• Tomatoes - 2 Kilogram
• Garlic - 5 Zubchikov
• Olive oil - 1/4 cup
• Salt, pepper - - To taste
• Bulb - 1 piece
• Chicken broth - 2 cups (can be replaced with vegetable broth or water)
• Sugar - 2 Teaspoons
• Basil - 1 teaspoon
• Cream fat - 1/2 cup

Instructions

Tomatoes are washed and cut into slices. We take the form for roasting, overlap tomatoes. Top with olive oil. Add garlic and chopped garlic. Solim and pepper. We put in a preheated to 190 degrees oven and bake tomatoes for about 30 minutes. In a soup pot in olive oil fry finely chopped onions. Once the onion is lightly fried (this will take 3-4 minutes with medium heat), add the baked tomatoes and chicken broth to the pan. Bring to a boil, then reduce heat and simmer the soup over a slow fire for about 10 minutes. It remains to add cream, sugar and basil to the pan, then use a blender to grind the contents of the saucepan to the consistency of the soup-mashed potatoes. Tomato soup is ready. Together with the soup, I usually serve croutons with cheese - it's very tasty. Bon Appetit!

Servings: 6