Dark red tomato soup with red basil

Ingredients for 4 servings:

• 8 tomatoes, ripe or canned tomatoes
• 4 tbsp olive oil
• 2 small shallots, sliced
• 2 garlic cloves, chopped
• 2 sprigs basil, red
• ¼ liter juice (beetroot juice)
• ½ liter vegetable stock
• salt and pepper
• 1 pinch of coriander seeds, crushed
• Sugar
• 1 dash of balsamic vinegar bianco
• e.g. cocktail tomatoes
• n. B. Basil, red, some branches

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and chop the tomatoes. Heat the olive oil in a saucepan and sauté the shallots and garlic. Add the tomatoes and sauté briefly. Stir in the basil, beetroot juice, and vegetable stock. Season with salt, pepper, coriander seeds, and sugar. Bring to a boil and simmer for 10 minutes. Remove from the heat and strain through a sieve. Season with balsamic vinegar and serve on plates. Garnish with red basil sprigs and cherry tomatoes.