Tomato Soup

First, cut the tomatoes all around, put them in a pot and pour boiling water over them.

After about 20 seconds, remove the hot water and quench the tomatoes with ice-cold water (blanch).

Now skin the tomatoes.

Bring the beef broth to a boil, add the vegetable stock cube, add the herbs, bay leaves and olive oil.

Cut the tomatoes into small pieces and add them as well. Simmer gently for 20 minutes. Then refine with balsamic vinegar, salt and pepper and the pinch of chili powder and remove the bay leaves.

Now blend the tomato soup well with a blender so that there are no tomato pieces left.

Mix the cornstarch with 4 tablespoons of cold water and stir into the soup. Then let the tomato soup simmer for another 2 minutes.

Arrange the tomato soup and serve.

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