- Preheat the oven to 220 degrees.
- Halve the tomatoes, cut the onions into chunks and peel the garlic.
- 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.
- 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.
- 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.