Vegan Tomato Soup

Ingredients

• 800 g tomatoes
• 1 Red Onion
• 2 Garlic cloves
• 1 Carrot
• 100 g Celery Root
• 2 tbsp olive oil
• 2 tbsp tomato paste (30 g)
• 600 ml Vegetable Broth
• 1 tsp Sweet paprika powder
• 4 sprigs thyme
• 3 sprigs rosemary
• 120 g cherry tomatoes
• 1.5 tsp whole-grain sugar
• Salt
• Pepper
• 2 tbsp white balsamic vinegar
• Cayenne pepper

Instructions

1. 1.

   Rinse tomatoes with hot water, shock in ice water, peel, quarter, core and dice small. Pass seeds through a sieve while catching the juice.

2. 2.

   Peel onion, garlic, carrot and celery root and dice small. Heat 1 tbsp oil in a pot. Sauté everything for 1–2 minutes over medium heat. Stir in tomato paste and cook briefly, then deglaze with tomato juice. Add tomatoes, vegetable broth and paprika powder.

3. 3.

   Wash herbs, pat dry and add all but one rosemary sprig to the soup. Cook, stirring occasionally, for about 20 minutes over low heat.

4. 4.

   Meanwhile pluck needles from the remaining rosemary sprig. Wash cherry tomatoes, pat dry, halve half of them. Heat remaining oil in a pan. Quickly sauté all tomatoes, sprinkle with 1 tsp sugar and lightly caramelize. Season with salt, pepper and half the rosemary needles; set aside.

5. 5.

   Remove herbs from the soup. Puree the soup finely and strain through a sieve. Bring to a quick boil again and season with remaining sugar, vinegar, salt and cayenne pepper.

6. 6.

   Serve the tomato soup in bowls topped with the sautéed tomatoes and remaining rosemary needles.