Delicious tomato soup with mozarella cheese and basil, for a special night.
Learn more about Cristina Galeana
Ingredients4 portions
Preparation
Cut the onion in a pen.
In a pot put olive oil, heat and add the onion. Add a little salt so that the onion releases its liquids, Cook until golden.
While the onion is cooking, peel the tomatoes and cut them into small cubes.
Add the tomato sauce to the onion, stir and add the chopped tomatoes.
Add the sugar to lower the acidity of the tomato.
Introduce the bay leaf and chopped basil leaves.
Stir and let cook at medium / low heat for 15 minutes
With a food processor liquefy the soup.
Salt and pepper to taste.
Serve in a deep dish and add a few pieces of mozzarella.
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