First you need to roast tomatoes to enhance the flavor of the soup. Turn on the oven to warm up t 200 degrees. Any coat the baking pan with baking paper. Tomatoes choose ripe and fleshy.

Cut the tomatoes in half and spread on prepared cookie sheet cut up, same here, add 4 peeled garlic cloves (whole) sprinkle with olive oil and balsamic vinegar. Sprinkle the slices of tomatoes with sugar, mixture of rosemary and Provencal herbs. Send a baking sheet in the preheated oven for 25-30 minutes. The flavor is, I tell you, stunning!!

While baked tomatoes, prepare the pesto. In the bowl of a blender downloadable parsley (with stems), Basil leaves, 4 peeled garlic cloves, pine nuts. Squeezing the juice of a lemon, add black pepper and a small pinch of salt. Turn on the blender and grind everything to a pulp. Then add olive oil, finely chopped (or grated) Parmesan and soy sauce TM Kikkoman.

All beat in a blender until smooth pesto. Cheese RUB on a small grater.

Get the pan with the baked tomatoes from the oven and allow to cool 5-10 minutes, then remove the skins.

Spread the tomatoes in the bowl of a blender along with the roasted garlic and puree them. Add soy sauce, again, beat in a blender until smooth. For a more delicate texture, I pureed the soup through a sieve, so got rid of the sticks of rosemary and tomato seeds.

All the ingredients of the soup are ready to serve. For a stylish way to feed can eat soup in clear glasses. Fill the glasses 2/3 of the soup, spread on top of pesto, sprinkle grated cheese and decorate with Basil leaves.