🍽️ Spicy Tomato Cream with Cheese and Basil

Name: Spicy Tomato Cream with Cheese and Basil
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 garlic cloves; 1 red chili pepper; 600 g ripe tomatoes; 3 tbsp olive oil; 7 g tomato paste (1 tsp); 200 g strained tomatoes (0.5 can); 600 ml vegetable broth; salt; Tabasco; 3 sprigs basil; 50 g Parmesan (1 piece)

170 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 garlic cloves
1 red chili pepper
600 g ripe tomatoes
3 tbsp olive oil
7 g tomato paste (1 tsp)
200 g strained tomatoes (0.5 can)
600 ml vegetable broth
salt
Tabasco
3 sprigs basil
50 g Parmesan (1 piece)

Instructions

1. Peel the onion and garlic. Chop both ingredients roughly. Wash the chili pepper. Remove the seeds and dice the pepper finely.
2. Wash the tomatoes. Cut out the hard stem areas in a wedge shape. Quarter the tomatoes. Remove the core. Roughly chop the flesh.
3. Heat the oil in a large pot. Add the onions, chili, and garlic. Sauté the mixture over medium heat, stirring, for about 2 minutes.
4. Stir the tomato paste into the pot. Sauté it for another 1 to 2 minutes until fragrant.
5. Add the pureed tomatoes and the fresh tomato cubes to the pot. Sauté everything together for 2 minutes.
6. Pour the broth into the soup. Season with salt and 1 to 2 dashes of Tabasco sauce.
7. Let the soup simmer over medium heat for 20 minutes. Stir occasionally.
8. Wash the basil. Shake it dry. Pluck the leaves from the stems. Slice the leaves into thin strips.
9. Grate the Parmesan cheese finely.
10. Blend the finished soup until smooth. Strain it through a fine sieve to achieve a creamy texture. Finally, adjust the seasoning with salt and pepper.
11. Fill 4 bowls with the soup. Sprinkle with the grated Parmesan and the basil strips.

Nutrition per serving

kcal: 170
Protein: 7 g · Fett/Fat: 12 g · Carbs: 8 g