Chilled roasted tomato soup

Total time: 2hr 40m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 297 Kcal, 7g Protein, 12g Carbohydrates, 23g Fat


  • Tomatoes
  • 1 kg beef tomato (Pro Spezie Rara Coeur de boeuf), sliced
  • 250 g cherry tomatoes (e.g. Pro Spezie Rara Basler Röteli), cut in half
  • 1 shallot, cut into rings
  • 1 garlic clove, thinly sliced
  • 2 tbsp olive oil
  • 5 sprigs thyme
  • 0.5 tsp salt
  • a little pepper
  • To roast
  • 80 g shelled almonds
  • Soup
  • 2.5 dl vegetable bouillon
  • Basil oil
  • 0.5 bunch basil, finely chopped
  • 2 tbsp olive oil
  • 0.25 tsp sea salt

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  • Tomatoes

    Spread the tomatoes, shallot, garlic and thyme on a baking tray lined with baking paper, drizzle with oil, season.
  • To roast

    Approx. 1 hr. in the centre of an oven preheated to 180°C. Top with the almonds and roast for a further 10 mins. Remove from the oven, roughly chop approx. 30 g of the almonds, set aside with half of the cherry tomatoes.
  • Soup

    In a blender, puree the remaining almonds and tomatoes with the resulting juice and stock until smooth, leave to cool, cover and chill for at least 1 hr.
  • Basil oil

    Combine the basil and oil. Plate up the tomato soup, top with the oil and reserved cherry tomatoes. Sprinkle with the almonds and fleur de sel.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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