Preheat the oven to 200 C.
Cut tomatoes into 4 pieces, cut yellow onion into 4 pieces and remove skin from garlic.
1500 g tomatoes, 8 cloves of garlic, 1 yellow onion
Place tomatoes, onion and garlic in an oven proof form and drizzle with olive oil.
1 tsp olive oil
Roast for about 40 min.
Scrape everything into a blender and blend until smooth.
If you like your soup really smooth, pour the soup through a strainer and squeeze out as much of the liquid as possible. Discard the lumps.
Pour the soup into a saucepan on medium high heat
Add cream, basil, oregano, sugar and season with salt and black pepper
2 dl cream, 1 tsp basil, 1 tsp oregano, 1 tsp granulated sugar
Serve with garlic bread or grilled cheese.
