Pomodori soup

Ingredients

1 l

2 onions, chopped
oil for gentle frying
8 g Bresc Garlic chopped
4 g Bresc Erbe Italiano (Italian herbs)
2 400-g tins peeled tomatoes
500 g chopped fresh, ripe tomatoes
60 g Bresc Strattu di pomodoro
½ l vegetable stock
salt and pepper to taste
4 g Bresc Basil puree

Preparation method

Fry the onion gently without letting it brown, then add the garlic. Add the Italian herbs and strattu tomato puree and heat them briefly with the rest. Next, add the tomatoes and pieces of tomato and braise until tender. Add the stock and cook for 30 minutes on a low heat. Puree the soup with a stick mixer and season with the basil puree, salt and pepper. For a creamy version: Add 2 dl manufacturing cream and allow to heat briefly in the soup.