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Ingredients
- 3 pcs carrots
- 2 pcs celery stalks
- 1 pc yellow onion
- 3 pcs garlic cloves
- 140 g double concentrated tomato paste
- 700 g strained tomatoes
- 150 g Cannellini beans
- 50 g fresh basil
- 200 g whipping cream
- 10 g dried oregano
- 10 ml rapeseed oil
- 20 g butter
- 10 g salt
- 10 g ground black pepper
Instructions
- 1Clean the carrots and cut them, along with the celery, into smaller pieces. Heat a large pot, and when hot, add the butter and oil. Put the vegetables in the hot oil and cook them until golden, stirring occasionally. Meanwhile, finely chop the onion and slice the garlic. After the vegetables have browned, add the onion to the pot and continue cooking until translucent, then add the garlic and briefly brown it until golden.
- 2Add the tomato paste, oregano, salt, and pepper, and cook for one minute, stirring continuously. Pour the strained tomatoes and broth into the pot and mix well. Let it simmer over low heat until the vegetables become completely tender, approximately 20–30 minutes. Then add the drained beans and heat for a few minutes, finally incorporate the fresh basil and blend with an immersion or stand blender until you get a smooth cream. Add cream for an extra touch with salt and pepper, if needed.
- 3Place a slice of bread with cheddar, cover it with another slice, and fry the sandwich in a hot pan with butter until golden on both sides and the cheese melts.
- 4Serve the soup with the cheese sandwich, garnished with a little cream and basil leaves.
Sezamo
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