Tomato cream soup with basil oil & mozzarella espuma

Tomato Cream Soup with Basil Oil and Mozzarella Foam

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Calories: 250 kcal per serving

Ingredients:

• 1 kg ripe tomatoes
• 1 onion
• 2 cloves of garlic
• 500 ml vegetable broth
• 50 ml cream
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• Salt, pepper
• 3 tablespoons olive oil
• For the basil oil:
• 1 bunch fresh basil
• 100 ml olive oil
• For the mozzarella foam:
• 100 g mozzarella
• 100 ml cream
• 50 ml milk

Preparation:

Step 1: Prepare the tomatoes

Wash the tomatoes, score them crosswise, and briefly blanch in boiling water. Then peel off the skin and roughly dice the tomatoes. Pro Tip: Use ripe, aromatic tomatoes for an intense flavor.

Step 2: Sauté onions and garlic

Peel and finely chop the onion and garlic. Heat the olive oil in a pot and sauté the onions and garlic until translucent. Once the onions are golden yellow, add the tomato paste, stir well, and do not roast further. Pro Tip: Make sure the garlic does not burn, as it will taste bitter.

Step 3: Add tomatoes

Add the diced tomatoes and sugar to the pot, stir well, and let simmer for about 10 minutes. Pro Tip: The sugar neutralizes the acidity of the tomatoes and provides a balanced sweetness.

Step 4: Add broth and cream

Pour in the vegetable broth and let the soup simmer for another 20 minutes over medium heat. Then add the cream. Pro Tip: The tomato paste added in Step 2 contributes to a more intense color and flavor.

Step 5: Purée

Finely purée the soup and season with salt and pepper. Pro Tip: If you prefer a particularly creamy texture, you can strain the soup through a sieve.

Step 6: Prepare basil oil

Wash the basil, shake dry, and blend with the olive oil. Then strain through a fine sieve. Pro Tip: Heat the basil oil to 70 degrees, then blend for 3 minutes and immediately cool to retain its green color.

Step 7: Prepare mozzarella foam

Place the mozzarella, cream, and milk in a blender and purée until smooth. Fill into a espuma siphon and chill for at least 1 hour. Pro Tip: For more flavor, you can add some grated Parmesan.

Step 8: Serve

Pour the hot tomato cream soup into bowls, drizzle with basil oil, and spray the mozzarella foam from the siphon on top. Serve immediately. Pro Tip: Garnish the soup with fresh basil leaves for a decorative touch.

Variations:

• With chili: For a spicy note, add fresh chili peppers.
• Vegan: Replace the cream with plant-based alternatives and use vegan mozzarella.
• With croutons: Add crispy croutons for more texture.

5 Pro Tips:

1. Use the ripest tomatoes possible for the best flavor.
2. Adding tomato paste in Step 2 provides a more intense color.
3. The soup should be well-puréed for a velvety consistency.
4. The basil oil can also be used for other dishes like pasta or pizza.
5. The mozzarella foam can be enhanced with Parmesan for a stronger flavor.

Food Knowledge:

• Tomatoes: Ripe tomatoes provide an intense flavor. Make sure to use particularly aromatic and fully ripe varieties, such as San Marzano or beefsteak tomatoes.
• Basil: Fresh basil gives the soup an aromatic note.
• Mozzarella: Use fresh buffalo mozzarella for a creamy foam. Cow's milk mozzarella can also be used but has a milder flavor.
• Olive oil: A high-quality cold-pressed olive oil adds a fruity note to the soup. Look for extra virgin olive oil.
• Tomato paste: Tomato paste is made from cooked tomatoes and enhances the tomato flavor in the soup.