Ingredients:

• Tomatoes(preferably cherry) 1 kg.
• ½ cup flour.
• 2 large onions
• ½ garlic
• 2 stalks celery
• 3 carrots
• 1 x fresh basil
• ½ L chicken stock
• olive oil
• Balsamico
• oregano
• sugar
• Cayenne Pepper
• Chili
• salt
• pepper
• 1.4 whipping cream

Directions:

1. Peal the leaves from the basil, chop the stalks.
2. Cut the tomatoes (in halves) and put them in an ovenproof dish.
3. Sprinkle with olive oil, add a little salt, pepper and cayenne pepper and one tablespoon of sugar. - add a little oregano and a few leaves of basil.
4. Heat the tomatoes in the oven at 200 (c) for apx. one hour.
5. Chop Onions, celery and carrots into rough dices,
6. Finely Chop garlic and basil stems.
7. Fry onions, garlic and basil stems for 4-5 minutes, keep stirring in a bit of olive oil, then add some cayenne and oregano.
8. add celery and carrots to the mix, and continue to stir.
9. Add the wheat flour, and stir to combine and finally add the stock.
10. Let the mixture simmer untill the tomatoes are ready, then pour the contents of the ovenproof dish into the mix, and let it simmer for 1-2 hours.
11. Blend the soup, and add cream as needed, adjust the taste with salt, pepper, cayenne and balsamic vinegar.
12. Blend the remaining basil leaves with squeese of lemon juice, a bit of pepper and some olive oil.
13. Pour the soup into bowls, sprinkle with parmesan cheese and drip with the blended basil mixture.