The project we´re doing is in the class "food science". We'll start out tasting a pre-fabricated tomato soup to try and guess all the ingredients. After that, we'll individually make our own, based on that idea. While explaining why we choose the different ingredients and why we did what we did.
I quite like the "baking everything" idea to intensify the tastes. Something acid for the contractions, maybe cream or sourcream for coating and then basing the pure flavour intensity on tomato/basil/garlic. Of course including spices as salt, pepper and most likely thyme as well.
Edit: I did play with the thought about doing a completely clarified soup, but using the "gelatine/freeze/defrost" way, to cheat the vision a little. But due to limited time for the assignment, and the teacher probably finding it "wrongly solved" I scratched the idea.
Tomorrow it's playtime instead, poussin with 7 kinds of beets!
And thank you all for these outstanding answers.
