Creamy Tomato Soup with Parmesan

Finely chop the onion, carrot, garlic and basil. Grate the Parmesan. Put the garlic in a bowl and Parmesan and basil into a second one.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 2 Garlic cloves (~ 0.2 oz)
• 5 leaves of Basil, fresh (~ 0.1 oz)
• 1.1 oz Parmesan cheese

Heat the olive oil in a pot over medium heat. Fry the carrots and onions until the onions turn translucent.

• 2 tsp Olive oil

Add the garlic and fry for approx. 1-2 minutes.

Add the chopped tomatoes and vegetable broth. Bring to a boil and let simmer for approx. 30 minutes. Stir occasionally.

• 14.1 oz Tomatoes, diced, canned
• 1 ⁠¼ cups Vegetable broth

Season with salt and pepper.

• Salt
• Black pepper

Add the olive oil into the pot and blend with an immersion blender.

• 2 tsp Olive oil

Serve the soup with bread and top with the basil and Parmesan.

• 3.5 oz Whole wheat bread

Enjoy your meal!