Ingredients

• 2 kg fresh tomatoes
• 1 carrot
• 2 tablespoons extra olive oil
• 1 onion
• 2 cloves garlic
• a pinch each of salt, pepper, sugar and Provençal herbs
• 300 ml broth (chicken or vegetable)

Preparation

1. Cut tomatoes into quarters, peel them, cut out the stems and remove seeds from the chambers. Cut the tomato flesh into smaller pieces and put them in a bowl. Strain the "scraps" collected on a plate to recover the juice. Add the juice to the diced tomatoes.
2. Peel the carrot and cut into slices. Cut the onion into small cubes. Peel the garlic and cut into slices.
3. In a pot, warm the olive oil, add the onion, garlic and carrot. Sauté, stirring occasionally, for about 4-5 minutes.
4. Add the tomatoes with juice, salt, pepper, sugar and Provençal herbs. Bring to a boil.
5. Simmer uncovered for about 10-15 minutes, stirring occasionally.
6. Then pour in the hot broth and continue cooking under a partially covered lid for about 10-15 minutes. Finally blend with an immersion blender into a cream.
7. Serve with sour cream and croutons with mozzarella.