Servings: 2 Portions
Time: 30 Minutes
Ingredients: 3 Tbsp Olive Oil, 1 chopped red onion, 500 g tomatoes—peeled, deseeded and chopped, with juices (optionally use 2 cans of peeled and deseeded tomatoes), 1 Tbsp tomato paste, 2 cups low-sodium veggetable broth, Salt and Pepper, Fresh basil, Garlic, Bread, Parmigiano Reggiano Cheese, Olive oil
How to: Add olive oil and onions into a large pot, cook on medium heat until onions get soft and lightly caramelized. Add prepared tomatoes, tomato paste and sauté for around 1 minute with the lid on low heat. Add the broth and season with salt and pepper. Simmer until the tomatoes are soft, it takes about 15 minutes on a low heat. Take the pot off the heat and carefully blend the soup with blender. Serve in bowl or on soup plate and garnisch with some basil and freshly graded parmesan cheese.
For a garlic bread shred 1 garlic clove and mix it in a small bowl with 1 Tbsp of olive oil, pinch of salt. Cut some fresh bread or baguette, spread the garlicy oil on it and fry on pan on medium heat until brown and crispy.
Bon Appetit!