Baked Tomato Soup with Coconut Milk

Use the gifts of autumn! While there are sweet meaty ground tomatoes and succulent heads of garlic and onions! The soup is made elementary.

Ingredients

• tomatoes 1.2 kg
• chili pepper 1 pc.
• olive oil
• garlic 1 pc.
• medium onion 1 pc.
• thyme
• basil
• salt
• pepper
• sun-dried tomatoes 5-6 pcs.
• coconut milk 1 cup
• butter 1 tbsp
• honey

Directions

1. Place 1.2 kg of tomatoes in a baking dish. Oddly enough, this is 3 servings of soup, do not bake less. You can also add chili peppers to the mold for spice. Put a head of garlic in foil, cut off the top, drip olive oil and honey, roll up tightly, put in a baking sheet.
2. Bake the tomatoes until they have black skins for about 20 minutes at 200 ˜C or look at the size and condition of the tomatoes. The varieties are needed as fleshy as possible.
3. Peel the tomatoes, squeeze the garlic cloves from the husk, peel the chili, remove the seeds.
4. Fry the onion until transparent in a mixture of olive oil and butter. Add thyme, basil, salt and pepper. Blend vegetables, add 1 tbsp. coconut milk (or optionally substitute with cream).
5. Pour into a saucepan, add sun-dried tomatoes and heat the soup. Straighten with salt.
6. White bread croutons are perfect for this soup. Sprinkle the warm soup with aromatic herbs, ground sun-dried tomatoes and pour over the honey.