A lovely and spring-y tomato soup, full of flavour and goodness. Makes 2 portions as a light summery main dish.
1 packet (500ml) of pureed tomatoes
1 vegetable bouillon cube
1 Tsp. tomato concentrate
1 clove garlic
1 Tsp. olive oil
salt, pepper, chili flakes (optional), herbs (I used fresh small-leaf basil)
1 ball mozzarella, sliced (keep some slices for decoration)
Warm the olive oil in a wide skillet. Add garlic and chili flakes and fry for a minute, without burning the garlic. Add tomato concentrate and the bouillon cube and fry as well.
Add the pureed tomato in installments, allowing the sauce to boil down and thicken between additions. Finally, add spices and water to desired soup consistency (or keep thick if you want a sauce), boil up and stir down half the mozzarella.
When the mozzarella has melted, dish out into soup bowls and decorate with some slices of mozzarella and basil leaves.