This delicious soup of roasted Looye JOYN tomatoes can easily be eaten as a full meal. All you need to add is some toast for dipping!
I want to make
Preheat the BBQ or smoker to 180°C. For a special smoky flavour, add special whisky smoked wood chips. Rinse 4 Looye JOYN tomatoes, pat them dry and place them on a large foil covered baking sheet. Drizzle generously with 1 tablespoon of olive oil. Place the baking sheet on the grill grates, close the lid and roast for 1 hour.
Peel the onions and the carrot and cut into cubes. Peel and finely chop the garlic cloves.
Put 100 ml of whipped cream into a bowl and beat it until soft peaks form.
Chop 1 bunch of basil finely, add to the whipped cream and put in the fridge.
Heat a small frying pan without oil and roast the flaked almonds. Make sure they don't burn.
Heat the remaining olive oil over medium heat in a large, heavy-bottomed pan. Stir in the onion and carrot cubes and cook for about 10 minutes, until soft. Stir in the garlic and continue to cook for 2 minutes.
Deglaze with the warm chicken stock, add tomato paste, sugar, salt, pepper and the remaining half bunch of basil and bring to a boil.
Remove the roasted Looye JOYN tomatoes from the grill/smoker and carefully slide them into the pan. Cover with a lid and simmer for 20 minutes.
Puree the soup (in portions) in a food processor or use a hand blender to blend the soup directly in the pan.
Sieve the soup into a bowl, if desired, to remove any remaining pieces, skins or pulp.
Pour the soup back into the pan and stir in 100 ml of whipped cream. Heat to the desired (serving) temperature but do not let it boil again. Taste and season with some salt and pepper if desired.
Serve the soup with a spoonful of basil cream floating on top. Bon appétit!