Summary

Ingredients

• 1 tablespoon olive oil
• 2 cubes vegetable stock (possibly more)
• 1 large onion (s)
• 3 tomato (s)
• 120 g tomato paste
• 150 g canned corn
• 2 cans tomato (s)
• 250 g cream
• 2 chilli pepper (s) (or chilli powder)
• salt and pepper

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Instructions

1. Dice the tomatoes and onions. Heat the oil in a large saucepan. Crumble the vegetable stock cubes and add to the saucepan with the onion and garlic. Sauté over low heat for about 5 minutes, then briefly roast the tomato paste.
2. Now add diced tomatoes, corn and canned tomatoes and simmer the soup for 15-20 minutes over medium heat. Finally add the cream, bring to the boil and season with salt, pepper, chilli and possibly a little vegetable stock.
3. It goes well with baguette or ciabatta.