Tomato soup 'Caprese in a glass'

Ingredients for 2 servings:

• 2 shallots
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 50 ml balsamic vinegar
• 3 tsp sugar
• 2 tbsp tomato paste
• 1 can/n cocktail tomatoes (400 g)
• 100 ml vegetable stock
• olive oil
• salt, black pepper
• 150 ml milk
• 1 tsp thyme, dried
• 1 garlic clove(s)
• Salt and pepper, black
• some basil, fresh leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

delicious starter with aromatic thyme and garlic foam

To make the milk foam, bring the milk to a boil with thyme, garlic, salt, and pepper, then set aside and let it steep for at least 1 hour. Finely chop the rosemary. Finely dice the shallots and garlic. Heat a little olive oil and fry the shallots, garlic, and rosemary. Sprinkle with the sugar and let it caramelize. Then deglaze with balsamic vinegar and let it reduce. Once the sauce has thickened, stir in the tomato paste. Add the canned tomatoes (including their juice) and vegetable stock and bring to a boil. Then puree the vegetables, pass them through a fine sieve, and bring the soup back to a boil. Season with salt, pepper, and a little more sugar, if desired. Pour the milk through a fine sieve into an electric milk frother and process until stiff peaks form. Ladle the soup into glasses, pour the milk foam on top, and garnish with a few basil leaves.