Roasted tomato soup with toast

1. Preheat the oven to 220 degrees.
2. Halve the tomatoes, cut the onions into chunks and peel the garlic.
3. Spread them all on a baking tray lined with baking paper and mix with the olive oil. Season with salt, pepper and chili flakes and bake in the oven for 30 minutes.
4. Transfer the vegetables to a pan and add the vegetable stock. Puree with a (stick) blender until a smooth consistency. Check the seasoning and add salt and pepper to taste.
5. Serve, garnished with mixed seeds and serve with toast spread with Echte Cheese Spread.

Tip: For a creamier soup, add 100 ml of cream after blending.