Cut the tomatoes into slices, put on a sheet covered with foil, sprinkle with garlic and basil. Put in a preheated oven for 20 minutes at 190-200 degrees.
Chop the onion very finely.
Melt the butter directly in a pan with a thick bottom, then add olive oil, warm it up a little and fry the onion until soft.
Then remove the tomatoes from the oven, if desired, remove the skin or leave it, add nutmeg, salt and pepper to taste. Pour in the broth and cook after boiling for about 15 minutes, taste it, if the tomatoes are too acidic then add a little sugar.
Kill the vegetables with a submersible blender into a homogeneous mass.
Serve the soup with tomato puree with fresh basil leaves and fried bacon slices.
Classical tomato puree soup is quite simple and quick to prepare, it turns out to be satisfying, tasty, bright and fresh to the taste. You can also use canned tomatoes in your own juice to make such a soup, but a soup made from fresh tomatoes will turn out to be tastier. To give the soup a soft and creamy touch, you can add a little cream of medium fat content or just grate a little hard cheese on top of the soup before serving. This soup can be served both for lunch and dinner, and all members of your family will appreciate it.