Tomato soup

Wash the tomatoes and chop the large tomatoes into quarters. Place the tomatoes in a large oven dish. Sprinkle some olive oil on top. Peel 2 of the garlic cloves and cut them in half, remove the root. Squeeze the garlic to the tomatoes. Finally, add some pepper. Place the tomatoes in the grill for about 15 minutes. Peel and fine slice the onion.

Take half of the basil leaves and put them in the blender. Strip the last garlic clove and cut out the root. Squeeze the garlic over the olives. Add the pine nuts. Squeeze out the juice of the lemon and add the juice to the blender. Add a sip olive oil and mash everything. Once a nice paste has emerged you can add the parmesan cheese and some pepper, mix everything once more.

Place a large soup pan on the stove, add some oil. Add the onion once the oil is hot and fry the onion for 2 minutes. Add the balsamico vinegar and let it simmer for 2 minutes before adding the tomatoes, garlic and oil. Heat it up and add 500 ml water, bring everything to a boiling point, add the basil leaves and mix the whole lot with your standing food processor. Bring the soup back to a boiling point, taste the soup and add some more salt and pepper if needed. Serve the soup with your freshly made pesto and some pine nuts.