1 Heat the oil in a pot. Peel the shallot, chop finely and cook in the pot until glazed.
2 Add vegetable broth, tomato juice and orange juice to pot and bring to boil.
3 Whisk in tomato paste and vanilla sugar and cook over medium heat for 10 minutes.
4 Mix creme fraiche and cream in a small bowl until smooth and put in a piping bag.
5 Season the soup with salt and pepper and divide among soup bowls Pipe dots of cream on top and serve.