Roasted Tomato Soup – without onions
2 celery stalks
2 pieces of garlic – whole
Sour cream, or crème fraiche, or kwark
Buy many tomatoes – (here I go to the market and buy two kilo of tomatoes for 1 euro).
Turn on oven – 225C – 430F
Wash the tomatoes and cut them in quarters. Take out the green stem part. Put them on an oven plate that is sprinkled with olive oil and sprinkle tomatoes with olive oil. You can also put a toe or two of garlic on the plate.
Put in oven for around 45 minutes.
Relax for half an hour, do dishes, read the paper.
Cut celery in small pieces.
Put pan on heat.
Simmer celery in olive oil.
Take tomatoes out of oven and add to celery in pan. Let them simmer for 5, 10 minutes.
Add the boiling water so it covers the tomatoes and let it all cook for 10 minutes.
Put in blender. Blend. Add salt, pepper, crème fraiche, kwark, sour cream, dot of tomato ketchup.
Eat & Enjoy.