Dark Red Tomato Soup with Red Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tomato (s), ripe or canned tomatoes
- 4 tablespoon olive oil
- 2 small shallot (s), sliced
- 2 clove (s) garlic, chopped
- 2 sprigs basil, red
- 0.25 liter ¼ juice (beetroot juice)
- 0.5 liter ½ vegetable stock
- salt and pepper
- 1 pinch (s) coriander seeds, crushed
- sugar
- 1 dash balsamic vinegar
For the set:
- Cocktail tomatoes
- Basil, red, some twigs
Print Recipe
Pin Recipe Instructions
- Wash and chop the tomatoes. Heat the olive oil in a saucepan, sweat the shallots and garlic in it. Add the tomatoes and sweat for a moment.
- Mix in the basil, pour in the beetroot juice and vegetable stock. Season with salt, pepper, coriander seeds and sugar. Bring to the boil and simmer for 10 minutes.
- Remove from heat and strain through a sieve. Season with balsamic vinegar and serve on plates. Garnish with sprigs of red basil and cherry tomatoes.
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