Summary

Ingredients

• 1 clove garlic
• 250 ml milk (whole)
• some sea salt
• 2 tablespoon basil, chopped, frozen
• 2 cans tomato (s), chopped (pizza tomatoes)
• 1 small onion (s), chopped
• little chilli pepper (s), finely chopped
• some salt (chilli)
• 1 tablespoon olive oil
• 1 tablespoon oil (avocado)
• 1 tablespoon sugar, (heaped )
• 2 tablespoon tomato paste
• 100 ml tomato juice, (tetrapack)
• 1 tablespoon vinegar (raspberry)
• 1 tablespoon balsamic vinegar
• 250 ml vegetable stock
• Pepper, colored, from the mill, for seasoning
• some parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Peel the garlic, roughly chop and bring to the boil in the milk. Remove the pan from the heat, season the milk with sea salt. Add the chopped basil to the hot milk and let it steep for 15 minutes. Put aside.
2. Peel and dice the onions. Core the chilli pepper and sauté just a small piece of it together with the onions and the previously drained tomato pieces (juice will be needed later) in hot oil. Sprinkle sugar over it and let it caramelize slightly. Stir in tomato paste, deglaze with vinegar. Pour the previously collected tomato juice from the canned tomatoes and the tomato juice from the tetrapack along with the vegetable stock, season with a little chilli salt. Let the soup simmer over low heat for about 10 minutes. Purée finely with a magic wand and pass through a sieve, then season with colored pepper.
3. Pour the basil milk through a sieve into a small, tall saucepan. Heat again slightly and froth up with a hand blender. Hold the pot at a slight angle, this will help the foam to form.
4. Fill the tomato soup a good half into whiskey glasses and spoon the basil foam over them. Sprinkle with a little chopped parsley and serve immediately.