Spicy Tomato Soup with Parmesan

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 600 g ripe tomatoes
• 3 tbsp olive oil
• 7 g tomato paste (1 tsp)
• 200 g passata (half can)
• 600 ml Vegetable Broth
• Salt
• Tabasco
• 3 stems basil
• 50 g Parmesan (1 piece)

Instructions

1. 1.

   Peel and roughly chop the onion and garlic. Wash, deseed, and finely dice the chili pepper. Wash the tomatoes, cut off the stem ends in a wedge shape, quarter them, remove seeds, and roughly chop.

2. 2.

   Heat oil in a large pot. Add onions, chili, and garlic and sauté over medium heat for about 2 minutes, stirring occasionally. Add tomato paste and cook for another 1–2 minutes.

3. 3.

   Add passata and fresh tomatoes and simmer for 2 minutes. Pour in broth, season with salt and 1–2 dashes of Tabasco, and let the soup simmer over medium heat for 20 minutes, stirring occasionally.

4. 4.

   Meanwhile wash basil, pat dry, remove leaves from stems, and cut into strips. Grate the cheese.

5. 5.

   Puree the soup finely, strain through a sieve, and adjust seasoning. Ladle the soup into four bowls, sprinkle with spicy tomato soup, Parmesan, and basil.