Tomatensuppe - Paradeisersuppe

Ingredients

• 750 gfresh tomatoes
• 3 clovesgarlic
• 1 smallchilli
• 40 mlolive oil, for roasting
• 1 largeyellow onion
• 2 tbspolive oil
• 50 mlbalsamic vinegar
• 1 sprigthyme
• 1 sprigrosemary
• 1 sprigoregano
• to tastesalt
• to tasteblack pepper
• 2 tbspcrème fraîche, to serve
• 2 slicesciabatta or baguette
• 1 tbspolive oil, for the croutons
• to tastefresh basil, to garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, using conventional top and bottom heat.

2. 2

   Prepare the tomatoes

   Wash and drain the tomatoes. Cut large ones into quarters and small ones in half, then put them in a baking dish.

3. 3

   Add garlic

   Peel and crush the garlic cloves, then add them to the tomatoes.

4. 4

   Add the herbs

   Arrange the thyme, rosemary and oregano sprigs over the tomatoes.

5. 5

   Season and roast

   Halve the chilli, remove the seeds and finely chop it. Add it to the dish, drizzle over 40 ml olive oil, and season with salt and pepper. Roast the tomatoes for about 15 minutes.

6. 6

   Chop the onion

   Meanwhile, peel and finely chop the onion.

7. 7

   Soften the onion

   Heat 2 tbsp olive oil in a saucepan, add the onion and cook gently until soft.

8. 8

   Add vinegar and tomatoes

   Pour in the balsamic vinegar, then add the roasted tomatoes and their cooking juices.

9. 9

   Blend the soup

   Blend with a stick blender until smooth, then adjust the seasoning with salt and pepper.

10. 10

    Prepare the bread

    Cut the ciabatta or baguette into small pieces. Drizzle with 1 tbsp olive oil and toss to coat.

11. 11

    Toast the croutons

    Arrange the bread pieces on a baking-paper-lined tray and toast in the preheated 200°C oven for 4 minutes.

12. 12

    Serve the soup

    Divide the soup between two bowls. Top each with 1 tbsp croutons, 1 tbsp crème fraîche and fresh basil.

What is Paradeisersuppe?

Paradeisersuppe is the Austrian name for tomato soup, with Paradeiser meaning tomato in Austrian German. This version takes a summery approach, roasting fresh tomatoes before blending them into the soup.

Roasting concentrates the tomatoes’ flavour, while balsamic vinegar adds a sharp, rounded note. Croutons and crème fraîche bring contrast to the smooth base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 9g protein, 25g carbs, 37g fat.

The tomatoes and bread provide most of the carbohydrates, while the olive oil and crème fraîche contribute much of the fat. The soup has some protein from the bread and dairy, but is not especially protein-rich; serve it with a protein-rich side such as beans or eggs if you want a more balanced plate.

Why roast the tomatoes?

Fresh tomatoes: use ripe ones for a naturally full flavour, and cut them into pieces of roughly similar size so they roast evenly.

Herbs and chilli: the thyme, rosemary and oregano roast alongside the tomatoes, infusing them with aroma. Removing the chilli seeds before chopping keeps the heat gentler.

Building the soup base

Soft onion: cook it gently in olive oil until tender rather than letting it brown. This gives the blended soup a mellow savoury base.

Balsamic vinegar: add it to the softened onion before the roasted tomatoes. It deglazes the pan and lends the soup a bright edge.

Getting a smooth texture

Blend after adding the tomatoes and their juices, taking care to keep the blender head submerged to reduce splashing. Blend until the pieces of tomato and onion are no longer visible.

The recipe does not call for straining, so the soup will retain the body of the tomato skins and pulp. Taste after blending and adjust the salt and pepper.

Timing the croutons

Bread pieces: cut the ciabatta or baguette into small, even chunks and toss them thoroughly with the oil. This helps them toast evenly.

Four minutes: keep an eye on the croutons in the hot oven, as their size and the bread’s freshness can affect how quickly they colour. Add them just before serving to preserve their crunch.

Serving the soup

Divide the soup between two bowls and finish each with a tablespoon of croutons and crème fraîche. Fresh basil adds a fragrant finishing touch.

Serve it as a light main or as a starter. For a fuller meal, pair it with a green salad or extra bread.

Recipe notes & tips

• Choose ripe tomatoes for a fuller, sweeter soup flavour.
• Cut the tomatoes into similar-sized pieces so they roast at a similar rate.
• Keep the onion over gentle heat until soft to avoid a browned, harsher flavour.
• Blend carefully while the soup is hot to prevent splashes.
• Toast the croutons shortly before serving so they stay crisp.
• Taste the soup after blending, as the tomatoes’ acidity and sweetness can vary.

Variations

• Make it milder: leave out the chilli for a gentler soup.
• Use other bread: stale sourdough or country bread works in place of ciabatta or baguette.
• Change the herbs: use whichever of the listed herbs you have available, keeping the total to a few sprigs.
• Add extra basil: tear fresh basil over the bowls just before serving for a more pronounced herbal finish.
• Make it dairy-free: omit the crème fraîche or use a plant-based alternative.

Common mistakes to avoid

• Crowding the roasting dish: spread the tomatoes in a single layer so they roast rather than steam.
• Overcooking the onion: keep the heat moderate and stop when it is soft, before it browns.
• Leaving chilli seeds in: remove them before chopping if you want to keep the heat restrained.
• Adding croutons too early: top the bowls at the last moment so the bread does not go soggy.
• Skipping the final taste: check the salt and pepper after blending, not just before roasting.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, storing the croutons separately. Reheat the soup gently in a saucepan or microwave until piping hot, and add fresh toppings when serving.

Frequently asked questions