tomato soup

Ingredients for 4 servings:

• 3 tbsp extra virgin olive oil
• 2 clove(s) garlic, (chopped)
• 2 carrots
• 2 stalk(s) celery
• 2 onions
• 3 tomatoes
• 1 small can of tomatoes
• 1 liter vegetable broth
• 8 basil leaves
• some sea salt
• some pepper, black (freshly ground)
• 2 pinches of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple (and) delicious

Wash the celery and tomatoes. Trim the ends of the celery and remove the stems from the tomatoes. Peel the carrots, garlic, and onions. Dice the celery and carrots. Heat the oil and press in the garlic – sauté over medium heat for about 1 minute (do not burn!). Now add the celery, carrots, and onions and sauté for about 10 minutes until soft. Add the canned tomatoes, chop them up a bit, and place the tomatoes on top. Pour the broth over the mixture, season with salt, pepper, and sugar, and simmer in a covered pot over medium heat for about 15-20 minutes. Now add the basil, simmer for about 1 minute, and puree everything finely with a blender. Then pass it through a sieve. Serve the soup in bowls and garnish with basil leaves, a dash of olive oil, and some Parmesan cheese, for example. Serve with baguette.