Tomato Soup with Parmesan Air
For the roasted tomato soup:
  • 5 tomatoes, halved
  • ½ white onion, sliced
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 thyme sprig
  • ¼ cup basil
  • 1 teaspoon sugar
  • 4 cups chicken stock, simmering
  • Pinch pepper and salt
For the garnish:
  • Olive oil
  • Cherry tomatoes on the vine
  • ½ cup cream
  • ½ cup milk
  • ½ cup Parmesan cheese
  • Pinch nutmeg, pepper, and salt
  • 1 teaspoon Bubblo
Prepare the roasted tomato soup:
  1. Combine the tomatoes, onion, and garlic in a large bowl and toss with olive oil, salt, and pepper.
  2. Place on a baking tray and sprinkle with thyme, basil, and sugar. Bake at 220°C (425°F) until caramelized, about 30 minutes.
  3. Transfer the baked vegetables into a large saucepan and purée with a hand blender, ladling in hot stock as needed to thin the soup.
Prepare the garnish:
  1. Lightly sauté the tomatoes on the vine and use them to garnish bowls of soup.
  2. Bring the cream, milk, cheese, nutmeg, pepper, and salt to a simmer in a medium saucepan over low heat. Whisk until the cheese has dissolved.
  3. Strain into a medium-sized bowl and add in 1 teaspoon Bubblo.
  4. Use a hand blender to whip in bubbles. Hold the blender at an angle near the surface.
  5. Wait a moment for the bubbles to stabilize before collecting them with a spoon and garnishing the soup. Serve immediately.
  6. Reblend to make more bubbles.
Recipe by Atom&Eat at