serves: 10

 

-3 tbsp olive oil

-1 onion, diced

-2 cloves of garlic, crushed Thing you need:

-2 large carrots, sliced -blender

-1 small parsley, sliced -a large saucepan

-2 bottles tomato passata -a sharp knife

-1000 ml chicken or vegetable stock

-salt

-black pepper, freshly ground

-1 tbsp sugar

-1 tsp oregano

- 1 bunch of basil

-5 ml 30% cream

optional: 

-1 chilli pepper

-croutons, to serve

 

 

1. Heat the olive oil in a large saucepan. 

2. Add the onions and garlic. Fry for 5 minutes.

3. Then add chilli pepper, sliced carrots and parsley. Fry for a further 5 minutes.

4. Next, pour the tomato passata. Boil for a while.

5. After that, add the boiling stock. Season with salt, pepper, sugar and oregano. Continue to cook for about 15 minutes or until the vegetables are soft.

6. Blend everything.

7. Finally, add 30% cream. To do this, first pour several tablespoons of soup into the cream. Add everything into the saucepan.

8. Decorate with basil leaves.

9. Serve with croutons.

 

 

 

 

 

 

by Filip Tyrakowski, 603