2 kg tomatoes
Olive oil, approximately 4 tbs
1 onion, diced (small pieces)
1 carrot, diced (small pieces)
4 cloves garlic, diced
2 tbsp tomato paste
1 litre vegetable broth
1/4 tsp chilli powder
3 bay leaves
3/4 cup red wine
A pinch of parsley
Salt and pepper to taste
Preheat the oven to 350 degrees F.
Cut the tomatoes in half (or quarters if you are using large tomatoes). Place on a baking tray. Drizzle with olive oil before roasting for 15 minutes.
In a soup pan with a little bit of oil, cook the onion, carrot and garlic for 5 minutes at medium heat.
Add the vegetable broth and tomato paste and simmer for 10 minutes.
Add the red wine, bay leaves and chilli powder. Simmer for a further 10 minutes before removing the bay leaves.
Add the roasted tomatoes and their juice.
In a blender, blend the soup until smooth and run through a strainer. Discard the tomato skin and seeds.
Reheat gently in the soup pan and add salt and pepper. Serve and sprinkle a little bit of parsley.