- 2 onions
- 2 garlic
- 1 red chile pepper
- 500 grams tomatoes
- 2 tablespoons chopped Basil
- 1 tablespoon chopped parsley
- 3 tablespoons olive oil
- ½ can pureed tomatoes (200 grams)
- 600 milliliters Vegetable broth
- 3 tablespoons balsamic vinegar
- ½ teaspoon sugar
- Tabasco sauce
- 3 tablespoons Crème fraiche
Peel onions and garlic and chop coarsely. Rinse chile pepper, cut lengthwise, remove the seeds, remove the white ribs and finely chop. Rinse the tomatoes, cut into quarters, remove seeds and chop coarsely.
Heat the olive oil in a large pot. Add onions, chile pepper and garlic and sauté while stirring.
Add pureed and chopped tomatoes and pour in the broth. Add chopped basil, parsley and balsamic vinegar and stir well. Season with 1-2 splashes of Tabasco sauce and salt and sugar to taste. Simmer the soup over medium heat 20-25 minutes, stirring occasionally.
Puree the soup, pass through a sieve, stir in creme fraiche and season to taste again.
To serve, divide the soup among bowls and garnish with basil leaves.