Summary

Ingredients

• 1 small chilli pepper (s), red
• 2 shallot (s)
• 100 ml whipped cream
• 1 clove garlic
• 2 tablespoon olive oil, cold-pressed
• 1 ½ teaspoon sugar
• 500 ml tomato (s), passed
• 100 ml water
• 1 teaspoon vegetable stock, instant
• 3 stalks basil, fresh
• 1 pinch (s) nutmeg, freshly grated
• 1 pinch (s) ground cinnamon

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Instructions

1. Wash, clean, halve and core the chilli pepper. Add the chilli to the cream and refrigerate.
2. Peel and finely dice shallots and garlic. Heat olive oil in a pot. Sweat the shallots and garlic in it until golden yellow. Sprinkle sugar over it and let it caramelize. Pour in the tomatoes and 100 ml of water. Add the broth. Bring everything to the boil and cover and simmer over low heat for about 3 minutes.
3. Rinse the basil, shake dry and pluck the leaves off. Pull the pot off the stove. Season the soup with salt, sugar, pepper, nutmeg and cinnamon. Mix in 3-4 basil leaves and cover the soup for 2-3 minutes. Puree the soup finely with the hand mixer.
4. In the meantime, remove the chilli pepper from the cream and whip the cream until it is half stiff.
5. Pour the hot soup into soup bowls. Place the remaining basil leaves upside down on the soup and put 1 dollop of chili cream on each of the leaves. Serve immediately.