Roasted Cherry Tomato & Turmeric Soup

Cookbook author Tanja Grandits creates an aromatic soup with small, ripe cherry tomatoes, which are first roasted in the oven.

Ingredients

• 1.4 kg ripe cherry tomatoes
• 8 EL olive oil
• Prisen fleur de sel
• 2 red onions, finely diced
• 2 garlic cloves, finely diced
• 2 EL ginger, finely diced
• 1 red chilli, seeded and finely sliced
• 0.5 TL turmeric, ground
• 1 EL brown sugar
• 1 Prisen fennel seeds, ground
• Prisen freshly ground black pepper
• Spritzer turmeric oil for drizzling
• 1 TL black sesame seeds

Steps

1. Arrange the cherry tomatoes on a baking tray. Mix with 4 tablespoons of olive oil and a little fleur de sel.
2. Roast in the oven at 190°C for 30 minutes. Remove and leave to cool. Skin a handful of the tomatoes and set aside.
3. Heat the remaining 4 tablespoons of olive oil in a large saucepan and fry the onions, garlic, ginger and chilli. Add the turmeric, sugar and ground fennel and stir. 
4. Add the cooked tomatoes from the tray with their juice and season with fleur de sel and black pepper.
5. Simmer for 10 minutes, then blend thoroughly with a stick blender.
6. To serve the tomato soup: pour into bowls and add the tomatoes set aside earlier. Drizzle with a little turmeric oil and sprinkle with black sesame seeds.