Baked tomato soup with mushrooms Sanur

Ingredients for 2 servings:

• 100 g vegetable onions
• 4 medium-sized garlic cloves, fresh
• 3 tbsp extra virgin olive oil
• 400 g tomato juice
• 2 lemons, juice
• 12 g chicken stock powder
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• 150 g mushrooms, small, fresh or from the can
• 2 tbsp fried onions
• 4 m.-large tomato(s), red, fully ripe
• 2 tbsp tomato paste
• 80 g coconut milk, creamy, 24% fat
• 1 tbsp oregano, fresh or dried
• 1 tsp black pepper from the mill
• 1 pinch of nutmeg, freshly grated
• 2 slices of toast, white bread or baguette
• 6 slices of Emmental cheese
• 2 small tomatoes, red, ripe
• flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Exotic-spicy soup topped with cheese, mushrooms and tomato pieces

Cut off both ends of a small onion, peel it, halve it lengthwise, and cut into approximately 5 mm thick slices. Fan the slices into rings. Cut off both ends of the garlic cloves, peel them, and slice them crosswise into thin slices. Wash the red chili pepper and cut diagonally into approximately 1 cm wide pieces. Leave the seeds on and discard the stem. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. To make the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut off a piece lengthwise about 6 mm to the right and left of the base of the stem. Deseed the sections and squeeze the juice by hand. Discard the empty sections and the middle parts. Heat the olive oil in a medium-sized pan, add the onions and garlic, and fry until the onions are translucent. Deglaze with the tomato juice. Add the lime juice along with the chicken stock, pepperoni, and chili pieces, and simmer for 25 minutes. In the meantime, clean the fresh mushrooms, trim the stems at the caps, and cut them crosswise into approximately 1cm long pieces. Quarter the caps. Rinse the canned tomatoes and chop them in the same way. Wash the tomatoes, peel them, quarter them lengthwise, remove the green-white core and seeds, and cut the quarters crosswise into thirds. Toast the bread until light brown. Add the remaining broth ingredients and simmer for 5 minutes. Season the broth with salt and pepper. Divide the broth between 2 ovenproof serving dishes and place the bread on top, each with 3 slices of cheese. Bake in the oven at 200°C with top heat until the cheese has melted, garnish and serve hot.