Quick Tomato Soup with Mozzarella Cheese

Rinse the tomatoes and cut off the skin. Remove the peel from the onion and garlic, chop finely and sauté in the olive oil. Add the tomato mixture, season with salt, pepper and sugar. Add the vegetable soup and simmer on low heat for 20 minutes with the lid closed. Grind the tomato soup briefly. Cut the mozzarella into small pieces, heat slightly and drizzle with a little olive oil. Pluck a few leaves from the basil and cut into tender strips, mix into the soup and season again. Pour the tomato soup into warmed plates. Place mozzarella slices on top, bake for about five minutes in the oven at 180 degrees and finally decorate with a basil leaf.

This basic recipe can be varied and refined in many ways, e.g. with a dollop of whipped cream or crème fraîche or 20 grams of chopped pistachios. Instead of basil, you can also fry eight sage leaves and slices of white bread cut into cubes in a small frying pan with a little butter and garnish the soup with them at the end.

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