for 4 servings
4 tablespoons of olive oil
1 small piece of celeriac
1 carrot
1 leek, white part
1 parsley root or stems of green parsley
4 big, yellow tomatoes
2 cloves garlic
salt and pepper
2 sprigs fresh thyme
4 sprigs basil
1 teaspoon of demerara sugar
4 cups water, chicken stock or vegetable stock
4 tablespoons of cream cheese
4 yellow
tomatoes, medium size
4 tablespoons of cream cheese
8 leaves of basil
salt and pepper
olive oil for serving
Only in September, on my farmer’s market there is a producer who grows the most stunning variety of heirloom tomatoes. I have problems in remembering their names, there are about twenty different varieties in many different colors: yellow, red, black, purple, green. I usually go there before the market opens to be able to buy all those rare tomatoes in beautiful colors and  even if I buy only a few of each variety I end up with big quantities in overall, so that they would last me for a week, until the next market. The tomatoes are so ripe, sweet they would be more suitable for dessert and would taste best eaten raw. However, in order not to waste the overripe tomatoes, I roast them and cook’em into a jam, confit or just a soup.


Peel and trim the vegetable, rinse under running water. Wash the yellow tomatoes.  Put the vegetables and tomatoes in a roasting pan, season with salt and pepper and sprinkle with olive oil.  Add a couple of garlic cloves and pour over the olive oil  and roast the tomatoes in the temperature of 350F for 30 minutes.  After that time add the thyme and the basil sprigs and the sugar. Roast the veg for another 30 minutes. At the same time roast the tomatoes, where you have cut off the tops, removed the seeds and stuffed with cream cheese with basil leaves. Transfer the vegetables and tomatoes roasted for soup into a large pot and add water. Cook the soup for 20 minutes. When the soup is cooked,  transfer it to the mixer or with a hand held blender blitz it to a smooth consistency. Pass through the sieve. Pour the soup back into the pot, if it is too thick pour over some boiling water, add the cream cheese  and cook over low heat until the cream cheese dissolves. Adjust the seasoning. Serve with a  stuffed tomato in the middle and a drizzle of olive oil and basil leaves on top.

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