Tomato soup with meatballs, made the truly tastiest way

There are several ways to make tomato soup. The most important thing, of course, is the flavour of the tomatoes you use. When you have lovely sweet, ripe tomatoes, that is your best guarantee of a delicious soup! In this recipe, you roast the tomatoes in the oven first for a beautifully concentrated flavour.

• Preheat the oven to 220 °C. Remove the stems and stem ends from all the vine tomatoes and cut the vine tomatoes into quarters.
• Line a baking sheet with baking paper. Spread the tomatoes over the baking-paper-lined baking sheet, drizzle with some olive oil and roast the tomatoes in the oven for 15 minutes.
• Peel and finely chop the onions and garlic. Sauté the onion and garlic briefly in a splash of oil in a soup pot. Grate the ginger over the pot and add the sugar and tomato purée. Fry briefly, then deglaze with orange juice and vegetable stock.
• Bring the soup to a boil. Add the roasted tomatoes and rice and simmer gently for 20 minutes until the rice is cooked.
• Make the meatballs. Peel the sweet potato and cut it into large pieces. Crush the garlic clove and cook the sweet potato with the garlic clove for 15 minutes until tender. Let the potato steam-dry briefly after cooking and mash it finely.
• Coarsely chop the cashews and mix them into the mash together with the grated Gouda cheese, salt and pepper. Shape the mixture into small meatballs and lightly roll them in the breadcrumbs.
• Purée the soup with a stick blender, season with salt and pepper and let the meatballs heat through in the soup. If desired, garnish the soup with fresh green herbs such as flat-leaf parsley, chervil or chives.