Grilled tomato soup with fresh basil

40 min
- Preparation 20 min
- Cooking 20 min

WMF recipe for Cast Iron

Ingredients

4 People

6 Fresh tomatoes
5 Garlic
3 Carrots
4 tbsp. Olive oil
200 ml Water
Some vegetable stock
Salt, pepper
Thyme
Rosemary
Fresh basil
Grated parmesan
Fresh ciabatta, baguette or grilled bread

Preparation

Step 1

Rinse the tomatoes well under cold running water, cut in half and remove the stalk. Peel and crush the garlic or cut it into thin slices. Peel the carrots, quarter lengthwise and cut into small cubes.

Fresh tomatoes

Garlic

Carrots

Step 2

Sauté the carrots with 3 tablespoons of olive oil in a cast-iron pan or pot on the grill, adding the garlic later.

tbsp. Olive oil

Step 3

Meanwhile, brush the cut surfaces of the tomatoes with the remaining olive oil and grill them on the preheated grill. Turn the tomatoes regularly until they have roasted all over. The brandings will later give the soup its unique flavor.

Step 4

Remove the grilled tomatoes from the grill and cut into small pieces. Add them into the carrots and garlic mix in the pan and bring everything to the boil briefly. Then season with some vegetable stock, salt and pepper and add water. Add a little thyme, rosemary and fresh basil to taste.

ml Water

Some vegetable stock

Salt, pepper

Thyme

Rosemary

Fresh basil

Step 5

Puree to the desired consistency with a hand blender and simmer the soup for about 15 to 20 minutes. Finally, season to taste again.

Step 6

Before serving, grate some Parmesan and sprinkle on top. Garnish with a few basil leaves. Serve with fresh ciabatta, baguette or grilled bread.

Fresh basil

Grated parmesan