Tomato Soup with Chicken Broth

Ingredients

• Chicken Broth 15 fl oz
• Carrot ½ piece
• Passata Tomato Sauce 0 oz
• Spiced Tomato Juice 5 fl oz
• Spanish onions 1 head
• Grated Ginger Root 0 oz
• Garlic 0 oz
• Mild Chili Spice 0 oz
• Unrefined Sunflower Oil 1 tablespoon
• Olive Oil 1 tablespoon
• Flaky sea salt a pinch
• Ocean salt to taste
• Sumac to taste
• Pizza Mozzarella Cheese 5 oz
• Toasted Sesame to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Finely chop the ginger and chili.

Step 2

Slice the onion into half-rings.

Step 3

Crush the garlic with a chef's knife, then finely chop it.

Step 4

In a deep skillet with a thick bottom, mix the olive oil and mustard oil, adding 2 pinches of coarse salt.

Step 5

Add the onion to the heated oil.

Step 6

After 30 seconds, stir and add the chili and ginger.

Step 7

After 2 minutes, add the garlic and stir.

Step 8

Season with sumac and reduce the heat.

Step 9

Add the tomato paste. Stir well.

Step 10

After 1 minute, pour in the tomato juice.

Step 11

After 1-2 minutes, pour in the broth with the boiled carrot.

Step 12

Once the soup reaches a high temperature (do not bring to a boil), remove from heat and blend vigorously with an immersion blender until smooth. Adjust salt to taste.

Step 13

Cut the mozzarella into small cubes.

Step 14

When serving, add cheese, sesame seeds, and herbs to taste.