Tomatoes reach their peak at the tail end of summer — sweet, juicy, and begging to be turned into something comforting. This recipe takes those ripe beauties, slow-bakes them to concentrate their flavor, then blends them into a velvety soup with a spicy-crunchy kick from Chili Nut Crunch. The result? A bowl that’s equal parts cozy and vibrant — perfect for the seasonal shift.

Yield: 4 servings

Ingredients

• 1.5 kg ripe tomatoes (about 8 large), quartered

• 6 sprigs fresh thyme

• 6 garlic cloves, smashed

• 3 tbsp olive oil

• Salt & black pepper, to taste

For the soup base:

• 2 tbsp butter

• 1 large onion, thinly sliced

• 100 ml dry white wine

• 2 tbsp Chili Nut Crunch (Original or Spicy)

• 500 ml vegetable or chicken stock

• 100 ml cream (optional, for richness)

• Extra CNC, parsley, and a drizzle of cream for garnish

Method

1. Roast the tomatoes

Preheat oven to 150°C. On a sheet pan, arrange the quartered tomatoes with thyme, garlic, olive oil, salt, and pepper. Roast 30–45 minutes, until semi-dry and concentrated.

2. Build the soup base

In a saucepan, melt butter over medium heat. Add sliced onion and cook until translucent. Deglaze with white wine, scraping up any browned bits.

3. Combine & simmer

Add roasted tomatoes, Chili Nut Crunch, and stock. Stir in cream if using. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Adjust seasoning.

4. Blend to finish

Use a stick blender (or transfer to a blender) to puree until smooth. For an ultra-silky texture, pass through a sieve.

5. Serve

Ladle into bowls and finish with chopped parsley, a swirl of cream, and a spoonful of extra CNC for crunch and heat.

End-of-summer comfort food at its best — sweet tomatoes, creamy body, and just the right hit of spice and crunch.