Ingredients

• 3 tablespoons extra virgin olive oil
• 1 onion
• 2 cloves garlic
• 2 large carrots
• 1 small parsnip root
• 5 large tomatoes
• 700 ml broth (vegetable or chicken)
• sea salt and freshly ground pepper plus a pinch of sugar
• 1 teaspoon dried oregano
• a bunch of basil
• 50 ml heavy cream 30% or 18% (for soups and sauces)
• optional: a small piece of chili pepper

For serving

• fresh mozzarella ball in brine (e.g. mozzarella di buffala)

Preparation

1. Heat the olive oil in a pot, add diced onion and halved garlic cloves. Sauté, stirring occasionally, until the onion becomes translucent, about 5 minutes.
2. Add the chili pepper (if using) and peeled carrots and parsnip root sliced thinly. Sauté for another 5 minutes, stirring occasionally.
3. Blanch the tomatoes, peel off the skin, remove the stems. Cut into quarters and remove the seed cavities. Dice the remaining tomato flesh and add it to the pot with the vegetables along with the juice. Sauté for 1 minute.
4. Pour in the hot broth, bring to a boil over high heat, then season with salt, freshly ground pepper, sugar and dried oregano. Simmer for about 15 minutes until the vegetables are tender. Blend the soup in a blender adding basil leaves (reserve some for serving), return to the pot.
5. Pour the cream into a small bowl and gradually add a few spoonfuls of soup while stirring, then pour this tempered cream into the pot and stir well.