Basil tomato soup with mozzarella

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 2 garlic cloves
• 3 stalks of basil
• 3 gr. can/n tomatoes, peeled
• 2 tbsp olive oil
• 700 ml chicken stock
• salt and pepper
• 150 g mozzarella (buffalo mozzarella)
• 4 tbsp olive oil, very high quality
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onion. Peel and chop the garlic. Pick 2 basil sprigs and set the leaves aside. Crush the canned tomatoes in the can or in a bowl. Heat 2 tablespoons of olive oil in a saucepan and sauté the onions and garlic until translucent, stirring constantly. Season with salt and pepper. Add the tomatoes and all the basil sprigs. Add the stock and bring to a boil. Simmer over medium heat for about 20 minutes, then purée the soup until very fine. Season with salt, pepper, and sugar. Drain the mozzarella and cut into fine cubes. Pour the soup into a bowl. Scatter the mozzarella and basil leaves over the soup and drizzle with the remaining olive oil. Serve immediately.