Summary

Ingredients

• 1 vegetable onion (s)
• 2 cloves garlic)
• 3 stalks basil
• 3 large cans tomato (s), peeled
• 2 tablespoon olive oil
• 700 ml poultry stock
• salt and pepper
• 150 g mozzarella (buffalo mozzarella)
• 4 tablespoon olive oil, very high quality
• sugar

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Instructions

1. Peel and finely dice the onion. Peel and chop the garlic. Pluck 2 stalks of basil and set the leaves aside. Mash the canned tomatoes while still in the can or in a bowl.
2. Heat 2 tablespoons of olive oil in a saucepan and sweat the onions and garlic while stirring until translucent, season with salt and pepper. Add the tomatoes and all the basil stalks. Top up with the broth and bring to a boil. Cook over medium heat for about 20 minutes and then puree the soup very finely. Season to taste with salt, pepper and sugar.
3. Drain the mozzarella and cut into fine cubes.
4. Put the soup in a bowl. Spread the mozzarella and basil leaves on top and drizzle with the remaining olive oil. Serve immediately.