Summer tomato soup with herbs

This summery tomato soup comes from @tinastausendschoen and is prepared in the Original Profi Collection®.

1 h

Total Time

45 min

Cooking Time

15 min

Preperation Time

Ingredients

4 servings

2 kg	ripe tomatoes
	2 large onions
	6 large garlic cloves
4 tbsp	Olive oil
¾ tsp	salt
½ tsp	freshly ground pepper
1 liter	vegetable broth or alternatively chicken broth
125 ml	Coconut milk
½ tsp	smoked paprika powder
	1 pinch of chili flakes
	Basil, thyme, sage, rosemary or oregano – whatever the garden has to offer!
2-3 tbsp	Crème Fraiche
2-3 tbsp	roasted pine nuts

Instructions

Step 1 of 6:

Line two baking sheets with parchment paper and set aside. Preheat the oven to 180 °C convection.

Step 2 of 6:

Cut the tomatoes into thick slices, peel and quarter the onions. Peel the garlic as well and distribute everything on the two baking sheets. Wash 2-3 of the herbs and add them to the tomatoes. Drizzle with olive oil, season the vegetables with salt and pepper. Roast in the preheated oven for approximately 40 – 45 minutes. Then let cool completely.

Step 3 of 6:

Now place all the roasted vegetables (+ herbs) including the juice that formed during roasting into a pot and puree until creamy with an immersion blender. Add ¾ of the broth, the coconut milk, the paprika powder, and the chili and heat. Simmer for approximately 15 minutes, stirring constantly, to allow the flavors to meld.

Step 4 of 6:

Season the soup to taste. Add salt, pepper, more paprika or chili, or alternatively the remaining broth if you prefer it a bit thinner.

Step 5 of 6:

Pour the soup into a bowl, garnish with a little olive oil and the remaining herbs, pine nuts, and crème fraîche, and serve.

Step 6 of 6:

If there are any leftovers, the soup freezes wonderfully or can be stored in the refrigerator for up to 3 days.