Oven Roasted Tomato Soup

So simple, so easy, yet with very satisfying results. The bulk of the work is done in the oven where the taste of all ingredients appear bright and concentrated in this delectable soup. The beauty of this recipe lies in all the ingredients which are laid in a pan with a dash of salt, pepper, mild paprika and a good quality extra virgin olive oil.
Make it when tomatoes are in season, or when they appear on sale at the market.

INGREDIENTS
1 Kilo of ripe tomatoes, cut in quarters
2 Small onions, cut in quarters
3-4 Whole garlic cloves crushed
Salt & Pepper to taste
1 Teaspoon Mild Paprika
3-4 Tablespoons of Extra Virgin Olive Oil
2 Cups of Vegetable broth of Chicken broth

PREPARATION
Preheat your oven to 190Celsius with fan on. Cut all the tomatoes and onions in quarters and place them face up on a baking sheet. Add the crushed garlic cloves on the tray and simply add salt, pepper, paprika and drizzle the olive oil.
Bake in the oven for 1.5 hours until the tomatoes are soft and start to brown at the edges.
Remove them from the oven and let them rest until cool enough to handle. Place all the ingredients and juice in a blender and puree until creamy and soft. Add the vegetable broth and mix thoroughly, until creamy.
Pour the soup to a medium size pot and reheat. Adjust seasoning and serve with croutons, chopped chives and a dash of double cream.