Ingredients (4 persons):
1 onion
2 garlic gloves
Basil
2 big cans of dices/peeled tomatoes
700 ml chicken stock
150 g mozzarella
Olive oil, salt, pepper, sugar
Preparation
Peel and cut the onion into small cubes and fry in olive oil until they become transparent.
Add the crushed garlic and fry again.
Add the tomatoes.
Add the basil cut into small pieces but keep some leaves for decoration.
Add the broth.
Add salt and pepper and cook for 20 minutes over medium heat.
Blend the soup.
Add a little bit of sugar. Add salt and pepper if necessary.
Put the soup in bowls. Add the diced mozzarella and leaves of basil and a drizzle of olive oil.