Wash and quarter the tomatoes and remove the stalk. Peel the garlic cloves and ginger root.
Place tomatoes, whole garlic cloves and ginger root on a baking sheet lined with baking paper and bake for 15–20 minutes. Check in between that the garlic and ginger are not burning.
Put the tomatoes, garlic and ginger with the remaining ingredients in a blender and puree until smooth. Put in a saucepan and heat. Pour into soup bowls, garnish with basil leaves and serve with a slice of toasted bread.