Tomato soup with meatballs

Ingredients for 4 servings:

• 2 can/n tomatoes, large peeled or chunky
• 1 large bell pepper(s), red
• 2 onions
• 2 cloves garlic
• 2 tbsp tomato paste
• 250 ml vegetable stock
• 4 pieces of veal sausage, uncooked
• 1 bunch of basil
• 30 g butter
• e.g. sea salt
• n. B. Pepper, freshly ground
• 1 pinch(s) of sugar
• 1 pinch of cayenne pepper
• some crème fraîche
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely dice the onions and garlic. Halve the bell peppers. Remove the seeds and stems. Finely dice. Sauté the onions, garlic, and bell peppers in hot fat. Stir in the tomato paste. Add the tomatoes with the liquid and vegetable stock and simmer for about 5 minutes. Crush whole tomatoes with a wooden spoon, or use chopped tomatoes. Season the soup with sea salt, pepper, cayenne pepper, and sugar. If you want the soup to be creamy, puree it with a hand blender. Form the sausages into small dumplings and add them to the soup. Let them simmer for five minutes. Finely chop the basil leaves and stir in. Serve with a dollop of crème fraîche.