Tomato and basil soup
This fresh tomato and basil soup is perfect for lunch on hot summer days. It goes especially well with the croutons and pesto.
1/2 onion, peeled and sliced,
2 stalks celery with leaves, sliced
1 carrot, peeled and cut into small cubes
4 tablespoons olive oil
1 lb. (453 g) fresh ripe tomatoes,
1 box (14 oz. 400 g) plum tomatoes with juice about
4 cup (1 liter) vegetable broth,
1 large bunch fresh basil,
Salt and black pepper
Pour the oil in a large saucepan and place on the stove over low heat. Heat slightly and then add the onions, carrots and celery. Mix well and cook slowly until they soften.
Remove the core the tomatoes, cut in half and then into cubes. Pour into the saucepan and cook for a few minutes. Add the canned tomatoes and stir. Cover with the broth and stir. Bring to a boil, put the lid and lower the heat to simmer. Cook for 15-20 minutes.
Remove the leaves of the basil, and the broken in half with your fingers. Put half of the leaves to the soup. Stir, replace the cover and cook for 10 minutes. When the soup is ready, remove from heat and let cool for a few minutes before adding the rest of the fresh basil. Stir, add salt and pepper and stir again.
With a blender, pass the soup at full speed for a few minutes until the consistency becomes soft and smooth. If you prefer less dense, add the other broth. Put soup in the refrigerator for 2 hours before serving.