Basic tomato soup
Extra virgin olive oil
1 medium, finely chopped
2 stalk(s), small, finely chopped
6 tbsp(s), torn into pieces
3 clove(s), medium, finely chopped
Canned unsalted tomato paste
6 large, peeled and chopped
Home-prepared chicken stock
- Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot and basil. Season with salt, cover and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes.
- Add the garlic and cook, for about 1 minute, until aromatic.
- Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.
- Working in batches, pour the soup into a blender and blend until smooth. Spoon into bowls.