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 ⅖kg ripe cherry tomatoes
- 8EL olive oil
- Prisen fleur de sel
- 2red onions, finely diced
- 2garlic cloves, finely diced
- 2EL ginger, finely diced
- 1red chilli, seeded and finely sliced
- ½TL turmeric, ground
- 1EL brown sugar
- 1Prisen fennel seeds, ground
- Prisen freshly ground black pepper
- Spritzer turmeric oil for drizzling
- 1TL black sesame seeds
Instructions
Step 1
Arrange the cherry tomatoes on a baking tray. Mix with 4 tablespoons of olive oil and a little fleur de sel.Step 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.Step 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.Step 4
Add the cooked tomatoes from the tray with their juice and season with fleur de sel and black pepper.Step 5
Simmer for 10 minutes, then blend thoroughly with a stick blender.Step 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.