Calories
155 kcal
Protein
2.2 g
Fat
10.4 g
Carbohydrates
13.5 g
Peel onions, finely cut. Then crush garlic in the press.
Heat the heavy-bottomed pot, pour a half of olive oil. Add the chopped ingredients, brown for 3 minutes. Then add fennel seeds, ground cumin. Cook again for about 1 minute.
Rinse tomatoes, cut into quarters add them to the pot. Then also add the canned tomatoes. Pour vegetable broth, season with sugar. Bring to a boil.
Season soup with salt and ground black pepper. Reduce heat to low and simmer for 20 minutes. Rinse basil, chop it and add to the pot. Leave a few sprigs for garnish.
Remove from stove and let cool. Then pour the soup in a blender jar and puree until smooth. Pass the pureed soup through a sieve to remove the peels and seeds. Garnish with ice cubes, basil and olive oil (1 tbsp).
Bon Appetit!
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