This is a recipe for a lovely and spicy tomato soup. This dish is full of vitamins and softly spicy flavors. And this soup is so easy to do! As always, taste while cooking, as that is the only way to learn what you love the most. More chili? More basil? Or maybe you want to add thyme or rosemary leaves sometimes? Open the door to a delicious world of herbs and spices. Be brave in the kitchen and have fun!

All my recipes are for 2 servings.

• 1 small red onion
• 1 tbsp olive oil
• 14 oz (400 g) chopped tomatoes in can (tin) (Mutti is a great choice)
• 1 teaspoon chili paste
• ½ teaspoon sugar
• 1 cup (240 ml) mild vegetable broth
• 2 teaspoons Nomu Italian rub (or any dried Italian herbs which you like)
• 2 twists from Roasted Garlic And Pepper Grinder (Santa Maria, McCormick or your favorite brand)
• 1/2 cup (120 ml) cooking cream (20% fat)
• 8 basil leaves

How to prepare:

Peel and chop the onion. Choose a small soup pot. Heat up to medium heat. Add the oil and the finely chopped onion. Cook and stir for 2 minutes. Add the chopped tomatoes, the chili paste, the broth and the sugar. Cook for 3 minutes and stir occasionally.

Reduce temperature to medium-low and let simmer for 15 minutes. Stir occasionally. Add Nomu spice mix or your choice of Italian herbs (oregano, thyme, basil and rosemary). Let simmer for 10 minutes. Stir occasionally.

Season with the wonderful Roasted Garlic & Pepper mixture. Stir. Add the low-fat cream. Let simmer for 3 minutes.

Divide the soup into two soup bowls and add the lovely basil leaves on top for delicious flavor.

Tip: If you like a very smooth soup, use a blender before you add the cream. Blend for a minute.