Herb Tomato Soup

Ingredients

• 1 kg ostrich tomato
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 100 g Celery Root
• 1 tbsp Olive Oil
• 2 tbsp Tomato paste
• 600 ml Vegetable Broth
• 5 sprigs thyme
• 1 tsp Sweet paprika powder
• a pinch sugar
• 1 tbsp white balsamic vinegar
• Salt
• Cayenne pepper
• 4 tsp light cream
• thyme (for garnish)

Instructions

1. 1.

   Brew the tomatoes, cool, peel, quarter, core and dice. Strain the seeds and catch the juice. Peel and finely dice the onion, garlic, carrot and celery root. Sauté together in hot oil for 1-2 minutes until colorless. Stir in tomato paste, add half the tomatoes with juice and broth. Add thyme and paprika, cook gently for about 20 minutes while stirring occasionally. Remove thyme, puree soup finely and strain through a sieve.

2. 2.

   Bring to a boil again, add remaining tomato cubes, simmer further if desired consistency or add more broth. Season with sugar, balsamic, salt and cayenne pepper.

3. 3.

   Serve in bowls garnished with light cream and thyme.