The soup tastes better the day after. The ideal make-ahead entrée to dinner dressed up with simple garnishes like fresh mozzarella. Leftovers can be frozen for an impromptu meal. A simple yet enticing recipe.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 3 Tbsp extra virgin olive oil
- 1 large onion, about 1 cup (140 g), finely chopped
- 2 garlic cloves, finely minced
- 2 Tbsp all-purpose flour
- 4 cups (1 L) vegetable stock
- 1 3/4 lbs (800 g) canned pureed tomatoes
- 1 tsp sugar
- 1 tsp thyme
- 3 Tbsp thinly sliced fresh basil
- salt and fresh pepper
- flat-leaf parsley and mozzarella cubes for garnish
Preparation:
In a large saucepan heat olive oil over medium-low heat. Add onion and garlic and cook, stirring now and then until onions are soft about 8 minutes. Add flour and stir to coat the onions and garlic. Add the vegetable stock little by little to avoid clumping until you have a smooth mix. Add tomatoes, sugar, thyme, fresh basil, salt and pepper. Bring to a quick boil while stirring constantly and making sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover and cook for 20 minutes.
Let it cool a bit before pureeing in the blender or food processor. Return soup to the pan and adjust seasonings. Reheat if necessary.
Soup should be served warm but not hot garnished with mozzarella cubes and parsley springs.
