Soupe à la Tomate à l'Italienne

Ingredients

• 400 g ripe tomatoes
• 2 garlic cloves
• 6 fresh basil leaves
• 2 tbsp extra‑virgin olive oil
• 250 ml vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• 2 baguette slice

Instructions

1. 1

   Heat the olive oil in a saucepan over medium heat (2 min); add minced garlic and sauté until fragrant, about 30 seconds.

2. 2

   Add chopped tomatoes and cook, stirring occasionally, for 5 minutes until they begin to break down.

3. 3

   Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer for 12 minutes.

4. 4

   Season with salt and pepper, then blend the soup with an immersion blender until smooth (about 2 minutes).

5. 5

   Stir in torn basil leaves, let the soup sit for 1 minute to release aroma, then ladle into bowls.

6. 6

   While the soup simmers, toast the baguette slices until golden brown (2 min) and serve alongside.