Tomato Soup `Caprese in Glass`
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 shallot (s)
- 1 clove garlic
- 1 sprig rosemary
- 50 ml balsamic vinegar
- 3 teaspoons sugar
- 2 tablespoon tomato paste
- 1 can cocktail tomatoes (400 g)
- 100 ml vegetable stock
- olive oil
- Salt, black pepper
- 150 ml milk
- 1 teaspoon thyme, dried
- 1 clove garlic
- Salt and pepper, black
- some basil, fresh leaves
Print Recipe
Pin Recipe Instructions
- For the milk foam, bring the milk with thyme, garlic, salt and pepper to the boil, then set aside and let it steep for at least 1 hour.
- Finely chop the rosemary. Finely dice shallots and garlic. Heat a little olive oil and fry the shallots, garlic and rosemary in it. Spread the sugar over it and let it caramelize.
- Then deglaze with balsamic vinegar and let it boil down. As soon as a thick sauce has formed, stir in the tomato paste. Add canned tomatoes (including juice) and vegetable stock and bring to the boil.
- Then puree the vegetables, pass them through a fine sieve and bring the soup to the boil again. Season to taste with salt, pepper and possibly a little sugar.
- Pass the milk through a fine sieve into the electr. Add the milk frother and let it work into a firm foam.
- Pour the soup into glasses, spread the milk foam on top and garnish with a few basil leaves.
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