Tomato soup with cranberry pesto

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 2 tbsp olive oil
• 6 tbsp vermouth, e.g. Noilly Prat
• 1 large can of tomatoes, peeled
• 250 ml cream
• some salt
• some pepper, mixed, from the mill
• 1 bunch of coriander leaves
• 1 bunch of flat-leaf parsley
• 30 g walnuts
• 6 tbsp olive oil
• some salt
• some pepper, mixed, from the mill
• 50 g cranberries, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Spicy

Peel the onion and garlic clove and dice both finely. Cut the chili pepper lengthwise, trim and finely dice. Heat the olive oil in a saucepan and sauté the diced onion, garlic, and chili. Then deglaze with the vermouth and add the peeled tomatoes and their juice. Pour in the cream and season everything with a little salt and a few turns of freshly ground pepper. Let the soup simmer over low heat for about 10 to 15 minutes. Chop the herbs and chop the walnuts. Puree both together with the olive oil and season to taste with a little salt and a few turns of freshly ground pepper. Roughly chop the cranberries and mix in. Puree the soup finely, season to taste, and serve with the pesto. Serve with fresh baguette.