Ingredients:

• 4 tomatoes, average size
• 1 onion
• 3 garlic cloves
• 1 tablespoon tomato paste
• 1 cup corn
• 1 carrot, diced
• 1 green pepper, chopped small
• basil
• olive oil
• salt, pepper

Directions:
Cut the tomatoes and the onion in four wedges each, then put them in a baking tray with the garlic cloves and with a bit of olive oil. Roast them for about 20 minutes. Let them chill out for a while, then peel them and put them in a pot together with 2 glasses of water, basil, carrot, green pepper, tomato paste and a dash of salt. Boil the soup at low temperature for about 30 minutes, stirring every now and then. Add the corn, then cook for 5 more minutes.