Tomato soup with orange juice

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp olive oil
• 2 can/n tomatoes, 400 g each, peeled, whole
• 400 ml vegetable stock or chicken stock
• 200 ml orange juice
• 4 basil leaves
• 3 sprigs of parsley
• 100 g sour cream or double cream
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and finely chop the onion and garlic. Heat the olive oil in a saucepan. Sauté the onion and garlic. Add the tomatoes, including their juice, and the broth. Let the soup simmer for 10 minutes. Then puree it with a hand blender until smooth. Add the orange juice and bring the soup to a boil. Season with salt, pepper, and cayenne pepper. Finely chop the basil and parsley. Ladle the soup into cups or bowls, top each with a dollop of sour cream or double cream, and sprinkle with herbs. Serve immediately.