- tomatoes - 1,3 Kilogram
- olive oil - 2 items. spoons
- large cloves of garlic - 2 pieces (or 4 small denticles)
- fresh thyme leaves - 1 teaspoon (or 1/4 teaspoon dried)
- red pepper - 1/4 teaspoons
- chicken or vegetable broth - 4 glasses
- piece of toasted rye bread - 4 pieces (top)
- grated raw onions - 1 st. spoon
- cheese - 1 glass (or more to taste (top)
1. Preheat the oven to 200 degrees. Wrap cloves of garlic with aluminum foil. Tomatoes cut in half along. Put the tomatoes upside down on a large baking tray. Sprinkle with salt and pepper. Pour the tomatoes with olive oil. Add the garlic in the foil. Bake until the tomatoes are brown, and the garlic is very soft, about 1 hour. Lightly cool. 2. Expand the garlic. Put garlic, tomatoes and the resulting liquid during the baking process into a blender or food processor, mix until smooth. 3. Put the mixture in a medium saucepan and add thyme, red pepper and broth, bring to a boil, Reduce heat and cook over low heat for 25 minutes. Remove from heat and add seasonings to taste. Preheat the oven to 175 degrees. Place 4 bowls or mugs on a baking sheet lined with foil. Fill the bowls with soup. 4. Add the grated onion to the soup. Fried slices of bread grease on one side with oil, cut into pieces and put in oil up in each bowl. Sprinkle grated cheese on top of a large grater. 5. Bake the soup in the oven for 15-20 minutes until the cheese melts and starts to hiss. 6. Immediately serve with cheese toasts. Soup can be prepared in advance for 1 day, stored in a refrigerator and heated before serving.
Servings: 4