Ingredients:
- 2 kg of tomatoes
- 300 ml of vegetable broth
- 2 tablespoons of olive oil
- 1 large onion
- 2 cloves of garlic
- 1 teaspoon of dried oregano
- ½ teaspoon of rosemary
- 3 teaspoons of sugar
- Fresh basil
How to make Italian tomato soup?
Wash the tomatoes, peel them and cut them into smaller pieces. Dice the onion and press the peeled garlic through the press.
Prepare a medium-sized pot. Heat rapeseed oil in it, then add garlic and onion. Fry ingredients until soft.
Pour hot broth into the pot, add a teaspoon of dried oregano and mix well. Add chopped tomatoes, sugar, fresh basil leaves and rosemary (you can also season the soup with salt and pepper if you like). Cook it all for 10 minutes.
Blend the soup with a hand blender and cook for another 8 minutes.
Sprinkle the finished Italian tomato soup generously with grated Parmesan cheese. Serve it warm with a fresh baguette.
