Without a doubt this is the best tasting tomato cream I ate and I myself am surprised that it is so tasty.
Although the chili is in, but it only gives only a hint of sharpness. I expected much more,
but if you like really spicy soup, use more chilli.
Ingredients for 3 liters of cream:
1.5 liters tomato puree, organic
1.2 liters vegetable broth
5 tbsp olive oil
4 garlic cloves
2 - 3 carrots (approx. 300 g)
2 onions
2 peppers (used the Hungarian ones)
1 parsley root, large
1 chilli, red, the size of a big toe
1 tsp brown sugar
A bunch of basil
Sea salt and colorful pepper to taste
In addition:
500g mozzarella cheese, organic
Directions:
In a large pot heat the olive oil. Finely peel onions and garlic, toss into the pot and fry until vitrification. Then, add chopped peppers, sliced carrots and parsley. Fry until tender approx. 15 minutes. Next, add the tomato puree, stir and bring to a boil. Finally, add the broth and basil, bring to the boil again. Reduce the heat and let it simmier 10 more minutes. Remove from heat and blend the soup to the cream. Pour into the plates, and add a spoonful of diced, cubed mozzarella.
The recipe was inspired "The Question of Taste".
