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

5 from 7 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 201 kcal



  • 540 g Flour
  • 300 ml Almond milk
  • 2 tbsp Butter
  • 1 packet Dry yeast
  • 1 tsp Salt
  • 1 tbsp Sugar

Herb butter

  • 250 g Butter
  • 1 bunch Chives
  • 0,5 piece Clove of garlic
  • 0,5 tsp Salt


  • 1 kilogram Tomatoes
  • 1,5 liter Vegetable stock
  • 6 piece Shallots
  • 5 tbsp Olive oil
  • 200 ml Cream
  • 150 ml White wine
  • 1 piece Clove of garlic
  • 1 pinch Salt
  • 1 pinch Pepper White
  • 1 tbsp Pine nuts
  • 1 El Agave syrup


  • 5 piece Basil
  • 1 packet Pine nuts
  • 0,5 piece Clove of garlic
  • 80 g Parmesan
  • 1 pinch Salt
  • 1 pinch Pepper
  • 150 ml Olive oil
  • 1 tbsp Agave syrup

Oven tomatoes

  • 20 piece Cherry tomatoes
  • 2 piece Basil
  • 0,5 piece Clove of garlic
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper White
  • 1 tbsp Agave syrup


  • 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.


Serving: 100gCalories: 201kcalCarbohydrates: 12gProtein: 3.2gFat: 15.5g
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Written by John Myers

Professional Chef with 25 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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