Roasted Cherry Tomato & Turmeric Soup

Cherry Tomato and Turmeric Soup

© Lukas Lienhard

Soup of Cherry Tomatoes and Turmeric

Cherry Tomato and Turmeric Soup

© Lukas Lienhard

Ingredients

1.4
kg
ripe cherry tomatoes
8
tablespoon
olive oil
pinch
fleur de sel
2
red onions, finely diced
2
garlic cloves, finely diced
2
tablespoon
ginger, finely diced
1
red chilli, seeded and finely sliced
1/2
teaspoon
turmeric, ground
1
tablespoon
brown sugar
1
pinch
fennel seeds, ground
pinch
freshly ground black pepper
splash
turmeric oil for drizzling
1
teaspoon
black sesame seeds
  • Arrange the cherry tomatoes on a baking tray. Mix with 4 tablespoons of olive oil and a little fleur de sel.
  • Roast in the oven at 190°C for 30 minutes. Remove and leave to cool. Skin a handful of the tomatoes and set aside.
  • 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. 
  • Add the cooked tomatoes from the tray with their juice and season with fleur de sel and black pepper.
  • Simmer for 10 minutes, then blend thoroughly with a stick blender.
  • 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. 

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