Roasted tomato cream soup FOR INSULIN RESISTANCE

Directions

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1. 1Prepare the tomatoes: Cut the tomatoes into halves, cut out the tough parts, arrange skin side up in an ovenproof dish. Add the garlic in its skins, thyme and drizzle with half of the olive oil portion. Roast at 200°C for about 30 minutes until visibly browned.
2. 2Saute the onion: In the meantime, saute the chopped onion in half of the remaining olive oil in a saucepan, add the tomato paste. Next add the roasted tomatoes with their juices and the broth. Cook with fresh basil for 20-30 minutes.
3. 3Prepare the croutons: In the meantime, dice the chicken and fry it in the remaining olive oil, season (suggested: smoked paprika, oregano). When the chicken is browned, chop it into smaller pieces. Sprinkle the bread with cheese, arrange the chicken and fold into croutons. Toast in a dry pan, covered, until the cheese melts and the bread browns.
4. 4Finish the soup: Finally, blend the soup with the cream cheese. Serve the soup with the croutons.