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This tomato soup is ideal to enjoy alone or with your loved ones. Enjoy it on cold winter days or add an umami touch to your diet with this tasty recipe.

INGREDIENTS
1 kg. of tomatoes
1 pepper
1 carrot
1 medium onion
3 garlic cloves
½ liter of water
1 vegetable broth cube
Fresh basil
Feta cheese
A tablespoon of flour
A pinch of brown sugar
Salt
Pepper
Olive oil

PREPARATION
Boil the tomatoes for about 10 minutes so you can peel them and remove the seeds. Once prepared, set aside (tip: if you make a cross cut at the base of the tomato to make it easier to remove the skin after boiling it).
Cut the garlic, onion, carrot and pepper into cubes.
Chop the fresh basil.

In a pot over medium heat, add olive oil and sauté the garlic. When they are almost golden, add the onion and sauté.
Next, we put the pepper and carrot in the pot.
When the vegetables are ready, add the tablespoon of flour and stir for a minute. This will help our soup thicken.
Add the tomatoes and continue stirring until everything is mixed.
Add chopped basil to taste.
Pour half a liter of water into the pot and then add the vegetable broth cube.
We continue stirring with the spoon and add salt and pepper.
We also add a pinch of brown sugar to reduce the acidity.
At this time, we increase the heat to maximum until the soup begins to boil.
We lower the heat to mediumlow and cook for 30 minutes, stirring occasionally.
Remove the pot from the heat and beat all the ingredients until it has a creamy texture without lumps.

Cut some cheese cubes (we used feta but you can use any cheese you like).
Once in the bowl or deep plate, we decorate with the cheese cubes on the soup and some basil leaves.

Enjoy!






00:00 Introduction
00:13 Presentation of ingredients
00:23 Cutting the vegetables
00:45 Boiling tomatoes
01:03 Peeling tomatoes
01:17 Stirfry for soup
01:39 Incorporating tomatoes
02:11 Boiling soup
02:23 Whipping soup
02.39 Plating
02.55 Final result