Tomato Cream Soup with Sesame

Ingredients

• 1 kg tomatoes
• Salt
• 15 g raw cane sugar (1 tbsp)
• 1 sprig rosemary
• 1 sprig thyme
• 3 stems basil
• 1 large onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 tbsp tomato paste (15 g)
• 830 ml vegetable broth
• Pepper
• 1 tbsp White Wine Vinegar
• 100 g soy cream (plant‑based cream substitute)
• 2 tbsp tahini (sesame paste; 30 g)
• 1 tbsp dried Italian herbs (10 g)
• 15 g sesame seeds (1 tbsp)

Instructions

1. 1.

   Wash the tomatoes, cut off the stems, blanch them in hot water, cool and peel. Halve and place on a baking sheet. Sprinkle with salt and sugar and roast under the preheated grill for 6–8 minutes until slightly colored. Remove and set aside.

2. 2.

   Wash rosemary, thyme, and basil; pat dry. Set aside one basil stem. Pick off leaves from the remaining herbs and finely chop. Peel onion and garlic and dice very finely.

3. 3.

   Heat oil in a pot. Sauté onion, garlic, and chopped herbs over medium heat for 3–4 minutes. Add tomato paste and toast briefly. Add tomatoes and deglaze with broth. Simmer soup for 10–15 minutes. Season with salt, pepper, and vinegar, then puree.

4. 4.

   Whisk soy cream with tahini until creamy using a hand mixer. Ladle soup into bowls, sprinkle with Italian herbs and sesame seeds, and spoon the creamy mixture over it. Garnish tomato cream soup with sesame with remaining basil.