Sauce:
3 tablespoons of salt
1 tablespoon of garlic and parsley
1 medium carrot, chopped
1 medium onion, chopped
2 liters of water
Sauce:
10 peeled and seeded tomatoes, chopped
3 spoons (sauce) of oil
2 cloves of garlic, minced
Oregano, thyme leaves, salt, and black pepper to taste
Sauce:
3 tablespoons of salt
1 tablespoon of garlic and parsley
1 medium carrot, chopped
1 medium onion, chopped
2 liters of water
Sauce:
10 peeled and seeded tomatoes, chopped
3 spoons (sauce) of oil
2 cloves of garlic, minced
Oregano, thyme leaves, salt, and black pepper to taste
Sauce:
Sauté the garlic in oil and add the chopped tomatoes
Add oregano, salt, thyme, and black pepper to taste
Cook until the sauce thickens
Soup:
Combine all ingredients in a pot and cook for 30 minutes
Strain the broth through a fine-mesh sieve
Add the tomato cream sauce
Grate the Parmesan cheese and sprinkle over the cream at serving time.
