Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 teaspoon oregano
• 1 teaspoon sweet paprika
• a pinch of hot paprika
• a pinch of sugar
• 60 ml white wine (for those who want)
• 2 fresh tomatoes
• 500 ml vegetable broth
• 2 x 400 g (2 cans) crushed tomatoes

Mozzarella croutons

• 1 ciabatta or baguette
• 200 g grated mozzarella

Basil pesto

• 1 bunch basil (from one "pot")
• 1 garlic clove
• 10 g parmesan or grana padano cheese
• 3 tablespoons nuts (e.g. pine nuts, cashews or any)
• 70 ml extra virgin olive oil

Preparation

1. In a pot, heat the olive oil, add diced onion, halved and peeled garlic and peeled carrot sliced thinly. Sauté, stirring occasionally for about 4-5 minutes.
2. Add oregano, sweet and hot paprika, sugar and mix. Pour in the wine if using and simmer for a minute.
3. Peel the fresh tomatoes and cut into cubes, add to the pot. Simmer for 2 minutes, season with salt and pepper.
4. Pour in the hot broth and bring to a boil. Add crushed tomatoes from the can and simmer for about 10-12 minutes.
5. Blend in an immersion blender into a cream, check the seasoning with salt and pepper and serve with mozzarella croutons and pesto.