in Soup Recipes

Tomato soup with thyme cream

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Ingredients for 4 servings:

  • 500 g beefsteak tomatoes
  • 200 g celeriac
  • 1 onion(s) (vegetable onion)
  • 30 g clarified butter
  • 3 tbsp tomato paste
  • 750 ml broth
  • Salt
  • 1 tbsp sugar
  • 1 pinch of cayenne pepper
  • 200 g crème fraîche
  • pepper
  • 1 bunch of thyme

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dice the tomatoes, celery, and onion. Heat the clarified butter and sauté the vegetables. Stir in the tomato paste, add the broth, and simmer for 25 minutes. Strain the soup through a sieve and season with salt, sugar, and cayenne pepper. Stir the crème fraîche with pepper until creamy. Pick the thyme leaves and stir them into the crème fraîche. Ladle the soup into mugs and garnish with a generous dollop of thyme cream. Serve with ciabatta bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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