Parmesan Soup with Melted Tomatoes

For the Parmesan soup, finely dice the peeled potato, 1 clove of garlic and the onion. Sauté in a little olive oil.

Add milk, cream and stock. Add the cheese and simmer gently, it should get a creamy consistency.

Add the rosemary and puree the soup and season with salt and pepper. Cut the tomatoes in half.

Heat the butter, caramelize the sugar in it and fry the tomato halves with the cut sides down.

Chop the remaining garlic clove and add to the tomatoes. Deglaze with a dash of balsamic vinegar and peel the skins off the tomatoes that have come loose from the heat.

Arrange the Parmesan soup with the tomatoes and a few basil leaves and serve.

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