Tomato cream soup with celery

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 large shallot(s)
• 1 m.-sized carrot(s)
• 2 stalk(s) celeriac
• 1 can of tomatoes, peeled (400 g)
• 1 tbsp, heaped tomato paste
• 50 ml red wine
• 100 ml vegetable stock
• 1 pinch(s) of sugar
• salt and pepper
• Allspice d’Espelette
• basil
• 100 ml cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

spicy summer soup

Heat the olive oil and sauté the shallots. Add the carrot and celery and sauté for a few minutes. Stir in the tomato paste and fry briefly. Deglaze with red wine, reduce slightly, then add the vegetable stock. Bring to a boil, stir in the canned tomatoes, and simmer the soup for about 30 minutes. Purée and season with sugar, salt, pepper, and Espelette pepper. Add the cream to the soup and blend again with a hand whisk. Serve garnished with basil.