Ingredients
- 1 can (400g) SNOB peeled tomatoes
- 1/2 onion
- 1 clove garlic
- 1 bunch fresh basil leaves
- 2 stalks celery
- 1 carrot
- SNOB olive oil
- Salt and black pepper to taste
- 1/4 cup heavy cream
Preparation
- Cook the carrots and, once slightly softened, add the SNOB peeled tomatoes, onion, celery and garlic.
- Once everything is cooked, blend it and fry the mixture in a pot with a little olive oil.
- Season with salt and pepper. Add a few fresh basil leaves. Pour in the cream and stir until fully combined.
- It is important not to strain the soup, as it would lose most of its nutrients and fibre.
- Serve with a drizzle of olive oil and grated cheese.
Make it with
