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🍽️ Creamy Tomato Soup with Chili Cream

256 kcal · 30 min · 4 servings

Ingredients

• 500 g strained tomatoes (from the bottle in organic quality)
• 2 shallots
• 1 clove of garlic
• 1 chili pepper
• 1 tsp sugar
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 1 pinch cinnamon powder
• olive oil (cold pressed)
• 200 ml whipping cream
• 1 handful basil

Instructions

1. 1. Peel the shallots and chop them very finely.
2. 2. Peel the garlic clove and cut it in half.
3. 3. Heat 2 tablespoons of oil in a pot.
4. 4. Sauté the shallots and garlic halves in the oil over low heat.
5. 5. Add the puréed tomatoes and 100 milliliters of water to the pot.
6. 6. Bring the mixture to a boil.
7. 7. Reduce the heat and let the soup simmer gently covered for 3 minutes.
8. 8. Remove the pot from the heat source.
9. 9. Season the soup with salt, sugar, pepper, grated nutmeg, and cinnamon.
10. 10. Fold in 3 to 4 basil leaves and let the soup steep covered for 2 to 3 minutes.
11. 11. Fish out the garlic halves from the soup and discard them.
12. 12. Halve the chili peppers and remove the inside (seeds and membranes).
13. 13. Place the deseeded chili peppers in the liquid cream for 3 to 4 minutes.
14. 14. Remove the chili peppers from the cream.
15. 15. Whip the cream until stiff.
16. 16. Fill the hot soup into soup bowls.
17. 17. Garnish the soup with fresh basil and a dollop of the chili cream.
18. 18. Serve the soup immediately.
19. 19. Sprinkle more pepper on top if desired.

Nutrition per serving

• kcal: 256
• Protein: 3 g · Fett/Fat: 24 g · Carbs: 8 g