Tomato soup

Ingredients

• 400 g of chopped tomatoes
• 100 g of bell pepper
• 50 g of chopped onion
• 5 grams of finely chopped garlic
• 60 ml of olive oil
• 400 ml of chicken broth
• 20 ml of freshly chopped basil
• A pinch of pepper

Place the tomatoes, bell pepper, onion, and garlic in a container, then add the olive oil.

Bake at 160 °C for approximately 10 minutes, or until the vegetables are golden brown.

In a pot, heat the chicken broth and add the roasted vegetables.

Add the basil, salt, and pepper.

Simmer for approximately 15 to 20 minutes.

To serve, use a white or contrasting-colored plate.

This can be achieved by creating a spiral pattern with cream, and then gently spreading it outwards with a knife, from the center to the edge, to create a web-like effect.