John Myers
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Caramelized Tomato Soup with Pistachio Cream
The perfect caramelized tomato soup with pistachio cream recipe with a picture and simple step-by-step instructions.
- 1 small Onion red
- 1 tablespoon Sugar brown
- 1 Can Canned tomatoes
- 500 ml Vegetable broth
- 1 teaspoon Tomato paste
- 1 teaspoon Salt and pepper
- 1 Splash Worcester sauce
- 1 teaspoon Balsamic cream
- 1 teaspoon Chili sweet and sour sauce
- 1 teaspoon Mondamine powder
preparation
- Cut the onion into small cubes – roast in hot oil – sprinkle with the brown sugar and let it caramelize
- Cut the tomatoes (in the summer fresh now also from the tin because they simply have more flavor) into cubes and add – pour the vegetable stock – add a little tomato paste – cook everything until soft – then use the blender to finely puree the soup
- season with salt and pepper, worcestershire sauce, sweet and hot chilli sauce, as well as a fruity balsamic cream (e.g. fig or raspberry) – if necessary thicken a little with moonamine …
serving and decoration
- Fill the soup into pretty festive glasses – decorate with a little cream and sprinkle with chopped pistachios
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