Cut the onion into small cubes - roast in hot oil - sprinkle with the brown sugar and let it caramelize

Cut the tomatoes (in the summer fresh now also from the tin because they simply have more flavor) into cubes and add - pour the vegetable stock - add a little tomato paste - cook everything until soft - then use the blender to finely puree the soup

season with salt and pepper, worcestershire sauce, sweet and hot chilli sauce, as well as a fruity balsamic cream (e.g. fig or raspberry) - if necessary thicken a little with moonamine ...

Fill the soup into pretty festive glasses - decorate with a little cream and sprinkle with chopped pistachios