Peel the onions and garlic and cut into small cubes. Put in a saucepan and fry both in olive oil. Wash and cut the tomatoes into pieces and add to the onions. After a few minutes, deglaze with the vegetable stock and add the spices. Simmer on low temperature for about 20 minutes.

Stir in the tomato paste and finely puree the soup. Then pass through a sieve so that there are no more pips and shells in the soup. Season the soup again to taste.

For the decoration in the soup, heat some oil in a deep pan to 180 ° C. Pluck the basil leaves from the stems and fry them briefly in hot oil. But beware!!! something splashes. Remove the leaves from the oil with a slotted spoon and drain on paper towels.

Arrange the yellow tomato soup on plates and garnish with the baked / deep-fried basil and edible flowers.

I dried the residue from the pureed soup from the sieve in the oven, then finely ground it. This is then again a fine condiment for the next soup.