Vegetable and tomato cream soup

Ingredients for 4 servings:

• 1 liter vegetable broth
• 1 kg tomatoes
• 150 g carrot(s)
• 150 g leek
• 150 g celery
• 1 large onion(s)
• 3 cloves garlic
• 1 tbsp, levelled sugar
• 1 tsp sambal oelek
• ½ cup crème fraîche
• 2 tbsp oil
• 2 bay leaves
• oregano
• chives
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and dice the onion, then sauté in oil until translucent. Add the washed and diced carrots, leek, and celery, fry lightly, then add the sugar and sambal oelek and caramelize. Add the garlic, roughly diced tomatoes, and bay leaves, and pour in the vegetable broth. Simmer the soup for 20 minutes, then remove the bay leaves. Purée the soup with a hand blender, add freshly chopped oregano and chives. Season with salt and pepper, and finish with crème fraîche.