Heavenly tomato soup

As I already told you in my last food post, we've been practically submerged by home-grown tomatoes, thanks to my brother and my parents. I've been eating nothing else but tomato salads for the past few weeks, and I'm pretty sure I'll turn completely red any day now :) In order to avoid a total tomato salad coma, I've been scouring my favorite food webs (especially Bon Appetit) and magazines for new, original recipes. And this tomato soup is literally a gift sent from heaven. It is quick to prepare and it makes for an amazing and delicious summer supper. I could eat it by buckets (I hope it doesn't show yet!) and it has even earned my Mom's stamp of approval (and that's really big deal, because she's hated any tomato soup ever since she was five!) Without further ado, this is the recipe for the most delicious tomato soup ever:

You'll need:

* 2 onions

* 2 garlic cloves

* 10 dried tomatoes

* 3 tbsp olive oil

* a pinch of sugar

* 800g ripe tomatoes

* 300ml vegetable bouillon

* salt, black pepper

* grated parmesan

* small amount of whipping cream

1. Chop onions, garlic and dried tomatoes and put them in a saucepan with a simmering olive oil. Add a pinch of sugar and roast on small heat.

2. In the meantime, cut a cross in tomatoes' skin, boil them 30 seconds and peel them. Cut the pulp in cubes and add them to the onion base. 

3. Add the bouillon, cover the saucepan and cook slowly for 20 minutes.

4. Use the hand mixer to liquidize the soup. Add salt and black pepper. Pour in the bowls.

5. Whip the cream alone, place a dollop of it in the middle of each bowl of soup, add grated parmesan and a few leaves of basil.

6. Serve immediately, alone or with croutons or fresh baguette.

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