RECIPE SERVES 4
250 g DORBLU Royal Blu
1 small onion
1 clove of garlic
1 tbsp olive oil
400 g fresh, peeled tomatoes (or canned tomatoes)
½ tsp dried oregano
400 ml vegetable stock
½ bunch fresh basil
salt, pepper, a pinch of sugar
Peel the garlic and onion, dice and fry in the oil. Slice the carrot, add to the onions and fry. Add the tomatoes and dried oregano.
Add the vegetable broth and leave the soup to cook on low heat for 15 minutes. Finally dice the DORBLU Royal Blu and add to the soup.
Add the basil and puree soup with a hand blender. If the soup is too thick, add more broth.
Season with salt, pepper and sugar.
Before serving, pour the soup into large white soup bowls and garnish with basil leaves. Crispy ciabatta goes well with the soup.