Tomato cream soup with chili cream

Ingredients for 3 servings:

• 1 small red chili pepper(s)
• 2 shallots
• 100 ml whipped cream
• 1 garlic clove(s)
• 2 tbsp olive oil, cold squeezed
• 1 ½ tsp sugar
• 500 ml tomato(s), pureed
• 100 ml water
• 1 tsp vegetable broth, instant
• 3 stalks of fresh basil
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) cinnamon, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

made quickly

Wash, trim, halve, and deseed the chili pepper. Add the chili to the cream and chill. Peel and finely dice the shallots and garlic. Heat the olive oil in a saucepan. Sauté the shallots and garlic until golden brown. Sprinkle the sugar over the chili and let it caramelize. Add the passata and 100 ml of water. Add the stock. Bring everything to a boil, cover, and simmer over low heat for about 3 minutes. Rinse the basil, shake dry, and pick off the leaves. Remove the pan from the heat. Season the soup with salt, sugar, pepper, nutmeg, and cinnamon. Mix in 3-4 basil leaves, cover, and let the soup steep for about 2-3 minutes. Purée the soup finely with a food processor. Meanwhile, remove the chili pepper from the cream and whip the cream until semi-stiff. Ladle the hot soup into soup bowls. Place the remaining basil leaves upside down on top of the soup and add a dollop of chili cream to each leaf. Serve immediately.