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
| 2 kg | ripe tomatoes |
| 2 | large onions |
| 6 | large cloves of garlic |
| 4 tbsp. | olive oil |
| ¾ tsp. | salt |
| ½ tsp. | freshly ground pepper |
| 1 liter | vegetable stock, or chicken stock if preferred |
| 125 ml | coconut milk |
| ½ tsp. | smoked paprika |
| 1 pinch | chili flakes |
| basil, thyme, sage, rosemary, or oregano — whatever the garden has right now! | |
| 2-3 tbsp. | crème fraîche |
| 2-3 tbsp. | toasted 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.
