White Tomato Soup with Oven Tomatoes and Pesto, with White Bread with Herb Butter

Take the butter out of the refrigerator. Quarter tomatoes, roughly dice four shallots. Mix everything roughly with a little salt, pepper and olive oil.

Line a large sieve with a damp tea towel and place on a bowl. Put the tomato mixture directly on the cloth and let it soak through for several hours. The process can be repeated if the base is still too reddish.

Put all the ingredients for the bread in a bread maker and bake for three hours according to the instructions.

Roast the pine nuts and set aside about a handful. Grate the Parmesan and pluck the basil leaves from the stems. Put everything together with salt, pepper, garlic and olive oil in a tall container and mix well. Season to taste with agave syrup or sugar and refrigerate.

For the herb butter, cut the chives very finely and mash them well together with the butter, salt and garlic. Fill into small molds and refrigerate.

Wait until the bread and the tomato stock are ready.

Preheat the oven to 180 degrees. Halve the cherry tomatoes, remove the basil leaves from the stems and roughly chop. Fry everything together with olive oil, garlic and salt and pepper until the skin of the tomatoes comes off easily. Finally add about 1 teaspoon of agave syrup and toss briefly. Transfer to an ovenproof dish and cook in the oven for about 15 minutes at 180 degrees.

Dice the remaining shallots and fry them in a large saucepan with the garlic. Deglaze with 150 ml white wine and add the tomato stock. Add a 3/4 cup of cream and mix everything well until there are no more pieces. Season to taste with salt, white pepper and a little agave syrup or sugar.

Foam the leftover cream in a milk frother and add to the soup just before serving. Foam everything well again with a hand blender.

Put two tablespoons of each of the oven tomatoes in a plate of soup, garnish with pesto and pine nuts and a leaf of basil. Serve with the bread with herb butter.