Summary

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

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Instructions

1. 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.
2. 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.