Peal garlic and flatten with a knife. Now cut into small squares. Then cut the onion into small squares. (Tip: with the mouth full of water you can avoid tears). Stir together in a pot.
Halve the tomatoes, add them, salt and pepper
Cut the chili into small pieces (Tip: if you don't like it too hot, roll the chilis under your hand to remove the pits, they will fall out if you hold the chili up). With olive oil, add them and slowly start heating it up
Add sieved tomatoes and paste, cream cheese and pesto, then blend everything roughly.
Let everything cook for about 10 minutes on (firstly on max. heat, after half the time, turn down on med. heat)
While the soup is cooking, cut all the herbs into small pieces. Add those about 2 minutes before it's finished
Serve with slices of parmesan, fresh basil and baguette :)
