Peel the onions and garlic. Quarter the onions and add both to the mixing bowl and chop for 8 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Add olive oil, remove the measuring cup and sauté for 4 minutes / 212°F|100°C / speed 1.
Add the tomato purée and 1 teaspoon of sugar to the mixing bowl, remove the measuring cup and sauté for 1 1/2 minutes / 212°F|100°C / speed 3.
Add the cherry tomatoes to the mixing bowl. Attach the measuring cup and blend for 10 seconds / speed 9. Use spatula to scrape down the sides of the bowl.
Add the chopped tomatoes, vegetable stock powder and oregano and cook for 20 minutes / 195°F|90°C / speed 1.
Then blend the soup for 10 seconds / speed 6.
Cook the soup for further 2 minutes / 212°F|100°C / speed 1.
Season with 1 teaspoon salt and ¼ teaspoon pepper. If desired, add a little more sugar to taste.
Wash the basil leaves, shake dry and cut into thin slices.
Pour the soup into soup cups and serve with 1 teaspoon of crème fraîche and strips of basil on top.
Enjoy your dish!
