Cream of Tomato Soup

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