Melted Tomatoe Soup

This soup has a really strong flavor thanks to the parsley. I can guarantee that you have never tried something like this. And it's sooooo simple.
I made it for my family. They loved it (but they love most of the dishes I make for them). Me and my mom found a few points in the recipe we could change. Another time I made it (the improved recipe of course) for a friend. She was pretty delighted too.

This is one of the dishes where the recipe is rather flexible, at least in my opinion. You like your soups with a lot of broth, then don't be afraid to add more of the vegetable broth. If you prefer your soup with more bite, then only add 2 or 3 cups of broth. If you have different kinds of small tomatoes, use them.
Don't be shy to experiment here. It may taste different each time, but it will always be tasty.

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Melted Tomatoe Soup

ca. 600 g cherry tomatoes
2 onions
2 garlic cloves
1 bunch of parsley
2 tbsp olive oil
3-4 cups vegetable broth
salt
pepper

1. Peel the garlic. Mince it.
2. Peel the onions. Cut them in half. Divide the halves into three and afterwards slice them finely.
3. Heat the oil in a big sauce pan.
4. Add the onions and garlic to the pan. Braise them lightly.
5. Wash the tomatoes. Put them into the sauce pan.
6. Add the vegetable broth to deglaze.
7. Cover the pan and let the soup simmer for about 10 minutes.
8. Wash the parsley and dab it dry.
9. Take the whole parsley bunch and chop it coarsely. When all the leaves are cut, discard the remaining stalks.
10. Take the sauce pan of the stove.
11. Add the parsley to the tomatoes and stir it in.
12. Season with salt and pepper.
13. Cover the pan again and leave it for about 5 minutes.

Bon appétit!!