Oven tomato soup with garlic chips

Source: https://www.gefu.com/rcp_recipe/oven-tomato-soup-with-garlic-chips

Ingredients

Portions

200	g	Celery
2		Shells
2	EL	Freshly chopped thyme
2	EL	Fresh chopped chervil
1	kg	Tomatoes
80	g	Tomatoes in oil dried drained
200	ml	Vegetable broth
1		Garlic clove
2	EL	Olive oil
		Salt
		Pepper

Preparation

Preheat the oven to 160 °C.

Clean the celery and shallots, then finely dice them.

Heat olive oil in a saucepan and sauté both over medium heat until translucent.

Add chervil and thyme and fry a little. Deglaze with vegetable stock and simmer for 15 minutes. Cut tomatoes into coarse pieces, add and simmer covered for about 60 minutes.

Peel the garlic and slice finely with the TARTUFOLO slicer. Then place on a baking tray with baking paper, drizzle with a little olive oil and lightly salt.

Remove the soup from the oven, heat it up to 180 °C and roast the garlic slices for about 10 minutes until golden brown.

Strain the soup with the FLOTTE LOTTE® strainer, bring to the boil, season with salt and pepper and serve with the garlic chips.