* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the soup. Heat the olive oil in a saucepan and add the onion, the carrot, the garlic, the celery, the leek and sauté for 5 minutes until they are soft. Add the tomatoes, the tomato paste and sauté for another 3-4 minutes. Then add the vegetable stock, the salt, the pepper, the sugar, the fresh basil and cook on low heat for 40 minutes.
- Step 2: Remove the saucepan from the heat and empty the soup into the food processor. Blend, until it gets a nice velvety texture.
- Step 3: Garnish with gruyère cheese and finely chopped fresh basil, and serve.
Ingredient List
- 6 tomatoes (peeled and cut into chunks)
- 500g vegetable stock
- 1 onion (finely chopped)
- 1 clove of garlic
- 1 carrot (finely chopped)
- 1 leek (finely chopped)
- 100g extra virgin olive oil
- 1 tbsp basil
- 1 tbsp sun-dried tomato paste
- salt
- ground black pepper
- 1 tsp sugar
- 1/2 bunch of fresh basil (finely chopped)
- 80g gruyere cheese (in shavings)
- 1 celery stick (finely chopped)