Tuscany tomato soup topped with pesto

Serves 4 people

• 100 ml olive oil
• 1 medium onion, coarsely chopped
• ½ carrot, 1 cm slices
• ½ leek, thin half rings
• 1 stem celery, ½ cm arcs
• 2 cloves garlic, coarsely chopped
• ¼ tsp. black pepper
• 8 sprigs fresh thyme, just the leaves
• 3 cans peeled tomatoes (à 400 g)
• 200 ml water
• 8 sprigs fresh oregano, just the leaves
• 25 basil leaves
• 5 sprigs flat parsley, just the leaves
• sea salt
• —
• parmesan cheese
• basil pesto see here

Heat half of the olive oil in a large pan and fry the onion, carrot, leek, celery, garlic, black pepper and thyme. Add the peeled tomatoes, the water and a pinch of sea salt. Heat until just below its boiling point and turn of the heat. Then add the fresh herbs and the remainder olive oil and blend the soup until smooth with a hand blender. Season with black pepper and sea salt. Serve the soup with parmesan cheese and pesto