Creamy Cherry Tomato Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 1 scallion
- 1 carrot
- 1 onion (chopped)
- 500 grams Cherry tomatoes (ripe, halved)
- 1 thyme
- 2 Tbsps olive oil (cold pressed)
- butter
- sugar
- 1 Tbsp Tomato paste
- ¾ l vegetable stock
- 100 milliliters Whipped cream
- salt
- cayenne pepper
- 200 grams Natural yogurt (3.8% fat)
Preparation steps
1.
Put the tomatoes in an oven-proof dish, season with salt, mix in the thyme, drizzle with oil and bake in preheated oven at 160°C (approximately 325°F) convection for 20 minutes. Meanwhile, rinse scallion and cut into rings. Peel carrot and cut into slices.
2.
Heat 1 tablespoon butter in a saucepan and sauté scallion, carrot, onion and 2 teaspoons sugar. Add tomato paste and cook briefly while stirring, then add the tomatoes and pour in the broth. Simmer about 20 minutes, then strain through a fine sieve. Stir in the cream, bring to a boil and season with salt and cayenne pepper. Puree soup with an immersion blender and divide among 4 soup bowls. Top each bowl with a thick dollop of yogurt. Garnish with watercress.
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