Tomato Soup with Roquefort

Ingredients

• 2 onions
• 1 Garlic clove
• 2 tbsp oil
• 800 g peeled tomatoes
• 2 tbsp Tomato paste
• 1 tbsp basil (freshly chopped)
• 0.5 l vegetable broth
• 100 g Roquefort cheese
• Salt
• Pepper
• 1 tsp Sambal oelek
• a pinch of sugar

Instructions

1. 1.

   Peel the onions and garlic, finely chop both, and sauté in oil. Add the canned tomatoes and pour in the broth. Simmer gently over medium heat for about 10 minutes. Stir in basil and use a potato masher to lightly crush everything together. Season with salt, pepper, sambal oelek, and sugar.

2. 2.

   Serve the soup on plates, crumble the cheese over it, and serve immediately.