• 3 peeled tomatoes • 1 tbsp tomato sauce Pummaro
• 1 onion
• 3 garlic cloves
• dried basil
• fresh basil
• 4 tbsp extra virgin olive oil
• 1 cup brown oatmeal
• 3 peppers
• 1 chicken stock Knorr
• 1 carrot
• 1 vegetable stock Knorr
• sweet paprika
• Salt – Pepper
Peel the tomatoes and cut them into chunks. Cut peppers in big chunks as well. Do the same with the carrots, onion and garlic and start saute in a pan, in which we have added enough olive oil to cover the bottom of the pan. Go on adding dry and fresh basil, chicken stock, paprika and thyme.
After sauteing them for about 1 minute, add the tomatoes, tomato paste, vegetable stock and the salt & pepper. Add hot water and let it simmer.
Before making it veloute, remove the thyme to avoid making the soup bitter. Leave it cool for a while. After making it veloute, put back the soup on a low heat, add some hot water and oatmeal. Boil for another 10 minutes.
Serve the soup hot, garnished with fresh basil leaves or parsley.