Creamy Cherry Tomato Soup
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.
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.