One serving contains:
fat the 7th time
Carbohydrates the 13th time
Fiber 4 years
Protein 4 years
You will need:
1-1.25 kg of ripe tomatoes
1 medium onion
1 small carrot
1 celery leaf
2 tablespoons of olive oil
2 tablespoons of tomato puree
a large pinch of sugar
1.2 l of hot vegetable broth
Peel the tomatoes and remove the skin, remove the stems of the tomatoes. Cut the tomatoes into quarters. Peel onions, carrots and chop. Chop the celery leaves.
Add olive oil to the pan and heat. Fry celery, onion and carrot. Sauté until the vegetables are soft.
Press the tomato puree into the pot, mix with the fried vegetables. Put the tomatoes in the pot, add sugar and pepper. Let the mixture cook on low heat for 10 minutes. Keep stirring.
Slowly pour in the hot broth, stirring constantly with the vegetable mixture. Wait for the mixture to boil, reduce the heat and let it cook for about 25 minutes.
Remove the pot from the heat. Put the mixture in a blender and mix until the mixture has a smooth texture without lumps.
Boil the soup again until it starts bubbling. Taste, if there is a lack of salt or sugar – season.
Pour the soup into a plate, if you like, you can serve with cream in the middle.