Tomato soup


LaSelva extra virgin olive oil
2 jars of LaSelva peeled tomatoes
1-2 cloves of garlic
1 medium onion
3 tablespoons of LaSelva tomato concentrate
5 slices of bread
2 sprigs LaSelva Rosemary in olive oil
1 jar of LaSelva vegetable stock
1 teaspoon of sugar

PREPARATION TIME approx. 40 minutes


| Cut the bread into small cubes. Heat 3 tablespoons of olive oil in a frying pan with chopped rosemary and brown the bread cubes until golden brown. Put aside.

| Finely chop the onion and the garlic. In a saucepan heat 3 tablespoons of oil, fry the onion and the garlic, add the tomato concentrate and mix. Add the peeled tomatoes, the vegetable stock and a teaspoon of sugar. Cover and simmer for 20 minutes.

| Add half of the cubes of bread to the soup. Cook another 10 minutes and then blend. Thanks to the crostini the soup will become thick and creamy. Season with salt and pepper.

| Before serving add the fresh basil to the soup and the remaining bread cubes.