Chilled roasted tomato soup

Total: 2 hr 40 Min. | Active: 30 Min.
vegan, lactose-free, Low Carb
Nutritional value / people: 297 kcal
, Fat: 23 g
, Carbohydrate: 12 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg tomato (e.g. ProSpecieRara Coeur de boeuf), sliced
250 g cherry tomatoes (e.g. ProSpecieRara Baselbieter Röteli), cut in half
1 shallot, cut into rings
1 garlic clove, thinly sliced
5 sprigs thyme
2 tbsp olive oil
½ tsp salt
a little pepper

To roast

80 g shelled almonds


2 ½ dl vegetable bouillon

Basil oil

½ bunch basil, finely chopped
2 tbsp olive oil
¼ tsp sea salt
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How it's done

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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.


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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