|60 ml||white wine|
|200 ml||vegetable stock|
|70 g||sour cream|
|30 ml||olive oil|
Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.
Place the shallots, garlic, tomatoes, thyme, rosemary, and chili into a baking dish. Season with olive oil, sugar, salt, and pepper and mix well. Roast in a preheated oven at 200°C/400°F for approx. 20 – 25 min.
Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.
Add vegetable stock until the tomatoes are completely covered. Reduce for approx. 10 - 15 min. until the tomatoes and shallots are softened.
Puree the soup with a hand blender and strain it into a large bowl to remove the tomato skins and seeds.
For the cilantro crema, stir the lemon juice and freshly chopped cilantro into the sour cream. Season generously with salt and pepper. Add some cream to the hot tomato soup to serve.