Tomato Soup with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon olive oil
- 2 onion (s), chopped
- 1 clove garlic, finely chopped
- 100 ml balsamic vinegar
- 2 tablespoon tomato paste
- 1 tablespoon paprika pulp
- 2 small Can (s) tomato (s), cut into pieces
- 150 ml water
- 100 ml vegetable stock
- Cayenne pepper
- Thyme, dried
- 1 teaspoon sugar
- Salt and pepper, black, freshly ground
- 4 dashes olive oil
- 4 tablespoon crème fraîche or sour cream
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a high saucepan. Steam the onions and garlic until translucent. Deglaze with balsamic vinegar and reduce until the vinegar has evaporated and a thick balsamic sauce has formed. Add paprika and tomato paste and sauté briefly. Add tomatoes, top up with water and broth and simmer for 5 minutes over medium heat.
- Puree the soup and then strain it through a sieve. Season to taste with cayenne pepper, thyme, sugar, salt and pepper. Serve on plates with a splash of olive oil and a spoon of creme fraiche or sour cream.
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