Tomato-Carrot Soup With Pine Nuts, Croutons And Basil - cooking recipe

Ingredients

4 tbsp olive oil
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
1 lb tomatoes, diced
1 2/3 cups vegetable stock
1 lb carrots, peeled and chopped
2-3 tbsp tomato paste
2 slices bread, cut into cubes
6 sprigs fresh basil, leaves picked, a few leaves reserved for garnish
None None paprika
2 tbsp pine nuts, toasted

Preparation

Heat 2 tbsp oil in a saucepan and saute the onion and garlic. Add the tomatoes and cook for about 5 mins. Add the stock, carrots and tomato paste and simmer for about 15 mins. Meanwhile, heat the remaining oil in a pan and toast the bread cubes. Remove and drain on paper towels. Add the basil leaves and puree the soup with a hand blender. Add the paprika and season to taste. Serve the soup in bowls, sprinkled with croutons and pine nuts and garnished with basil.