2 cloves of garlic
3 tablespoons of butter
0,5 decilitres of chicken stock
4 tablespoons of tomato puree
2 cans of chopped tomatoes (800 grams)
5 fresh basil leaves
0,5 teaspoon of sugar
Salt and pepper by taste
Add milk after blending (to soften the flavour)
Making Homemade Tomato Soup
Finely chop the onion and the garlic and add it to a casserole with melted butter. Cook the onions on low heat until they soften. Add chicken stock (I used a stock cube diluted in hot water) and whisk it in together with tomato puree. Pour in the two cans of chopped tomatoes as well as roughly chopped basil leaves. Let boil up and cook for a few minutes, add sugar and then salt and pepper by taste. Transfer the soup into a blender, alternatively you can use one of those hand/stick blenders. Blend until fine and transfer back into the casserole. I chose to add milk to my soup as I find that the tomatoes can be a bit rough on both tongue and stomach. I think I added about 1 deciliter, maybe more. Just add some, stir and taste, and stop when it tastes quite right for you.
Serve with boiled eggs, grated/cubed cheese, a spoon of sour cream and a slice of buttered bread.