Baked tomato soup

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 5 tomatoes, dried in oil
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 large can of tomatoes, peeled, 850 g
• 300 ml vegetable stock
• salt and pepper
• Cayenne pepper
• 150 g whipped cream
• 6 tbsp Parmesan, grated
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onions, garlic, and sun-dried tomatoes and sauté in olive oil for 2 minutes. Add a pinch of sugar and the tomato paste and fry briefly. Pour in the peeled tomatoes and broth, cover, and simmer for 15 minutes. Puree the soup and season with salt, pepper, and cayenne pepper. Whip the cream until stiff peaks form and mix with the Parmesan cheese. Ladle the soup into soup bowls, top with the cheese and cream mixture, and broil for 3-5 minutes until golden brown.