John Myers
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Spicy Tomato Soup with Basil Foam
The perfect spicy tomato soup with basil foam recipe with a picture and simple step-by-step instructions.
Tomato soup
- 2 Cans Cherry tomatoes, á approx. 400 g
- 2 Shallots
- 1 Red chilli pepper
- 2 tbsp Olive oil
- 1 tbsp Sugar
- 1 tbsp Tomato paste
- 1 tbsp Balsamic cream
- 150 ml Tomato juice
- 350 ml Water
- Pepper from the grinder
- Salt
Basil foam
- 250 ml Milk
- 1 Clove of garlic
- 1 pinch Salt
- 4 Branches Basil
- Peel the shallots. Halve the chilli lengthways, core and wash. Finely dice both. Drain the tomatoes, collecting the juice. Heat the olive oil in a saucepan, sauté shallots, chilli and tomatoes in it for 2-3 minutes. Scatter the sugar on top and let it caramelize slightly. Stir in the tomato paste, deglaze with the balsamic vinegar. Pour in the tomato juice and water, cover and simmer over a low heat for approx. 10 minutes. Remove the pot from the oven. Finely puree the soup with the hand blender, strain through a sieve and put back into the pot. Season to taste with salt and pepper.
- Put the milk in a saucepan. Peel and squeeze the garlic. Bring the milk to the boil with salt. Remove the pot from the oven. Rinse off the basil and shake it dry, coarsely chop the leaves and let them steep in the hot milk for about 15 minutes. Pour the basil milk through a sieve into a saucepan, warm it up again and beat it with a hand blender or a whisk until frothy. Hold the pot at a slight angle.
- Pour the soup into refractory glass cups. Spread the basil foam on top, frothing the milk again and again in between
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