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🍽️ Simple, Creamy Tomato Soup

285 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1 red chili pepper
• 500 g tomatoes or 500 g chunky tomatoes (can)
• 3 tbsp olive oil
• 200 g tomato puree (200 g)
• 600 ml vegetable broth
• 2 tbsp fresh chopped basil
• 1 tbsp fresh chopped parsley
• 3 tbsp balsamic vinegar
• salt
• 0.5 tsp sugar
• Tabasco
• 4 tbsp crème fraîche
• chive rings
• olive oil
• toasted white bread

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Roughly chop the onions and the garlic.
3. 3. Wash the chili pepper.
4. 4. Cut the chili pepper lengthwise.
5. 5. Remove the seeds and the white inner membrane of the chili.
6. 6. Finely dice the chili.
7. 7. Wash the tomatoes.
8. 8. Cut the tomatoes into quarters.
9. 9. Core the tomatoes.
10. 10. Roughly chop the tomatoes.
11. 11. Heat the olive oil in a large pot.
12. 12. Sauté the onions, the chili, and the garlic in the oil while stirring.
13. 13. Add the puréed tomatoes and the chopped tomatoes to the pot.
14. 14. Pour in the vegetable broth.
15. 15. Stir in the basil and the parsley.
16. 16. Add the balsamic vinegar.
17. 17. Season the soup with salt.
18. 18. Add a little sugar.
19. 19. Add 1 to 2 dashes of Tabasco sauce.
20. 20. Simmer the soup over medium heat for 20 to 25 minutes.
21. 21. Stir the soup occasionally while cooking.
22. 22. Then purée the soup.
23. 23. Strain the soup through a sieve.
24. 24. Bring the soup to a boil.
25. 25. Stir in the crème fraîche.
26. 26. Finally, adjust the seasoning of the soup.
27. 27. Serve the soup onto plates.
28. 28. Sprinkle the soup with chive rings.
29. 29. Drizzle the soup with a little oil.
30. 30. Serve the soup with toasted white bread if desired.

Nutrition per serving

• kcal: 285
• Protein: 4 g · Fett/Fat: 23 g · Carbs: 17 g