Ingredients

• 1 kg tomatoes*
• 1.5 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 400 ml vegetable broth
• 1 teaspoon Provençal herbs or oregano, 1/2 teaspoon sweet paprika, pinch of chili
• a few basil leaves
• buffalo mozzarella or white mozzarella (ball)

Preparation

1. Peel the tomatoes, cut into quarters, cut out the stems and remove most of the seeds, then cut into smaller pieces.
2. In a wide pan on olive oil, sauté the diced onion until translucent (about 3 minutes).
3. Add the garlic cloves pressed through a press and sauté together for a moment.
4. Add the prepared tomatoes, season with salt and pepper, cover and simmer for about 5 minutes.
5. Add Provençal herbs or oregano, paprika powder and chili. Pour in the broth and bring to a boil. Cover and simmer for about 7 more minutes.
6. Add a few basil leaves and blend the soup with an immersion blender. Check the seasoning with salt and pepper.
7. Serve with a piece of mozzarella in the center.