Put the saucepan on the fire (the author advised heavy fire, I roast on average), pour the oil. Cut the vegetables, put them in a pan with oil as cutting. I chopped all at once and then gradually added to the kastyulya. (Photo shows my tomato and tomato paste).

First, the celery, narrow strips of a thickness of about 3 mm.

Carrots.

Onion, pepper and garlic (garlic is also cut, not push). Fry the vegetables in a saucepan for 15-20 minutes, stirring occasionally.

When the onion becomes Golden, add to the pan a bundle of Basil stems, tied with string. The leaves do not throw away, you will need them later.

Add vegetables to the broth (I here's willing), tomatoes, peeled with juice (or fresh tomatoes - in this case, remove the skin and cut into cubes). I just save time took the finished pieces), tomato paste, salt.

Leave the soup to boil and reduce heat, simmer for 20 minutes.

Remove the soup from heat, discard the Basil stems. Put in the soup 8-9 leaves fresh Basil (a surprising number of the author advised, to me that wasn't enough, I double it up to 16 pieces You see according to your taste). Next happy owners of blender, mash the soup, I'm only dreaming about the blender at night and rubbing the soup through a sieve. To simplify this task, the Basil leaves are first cut.

Try the soup. Maybe you need a little dosolit. If the soup sour (depends on tomato paste), add the sugar. When applying in each plate put slices of mozzarella or a few thin slices of Parmesan. Do not repeat my mistake, do not put a lot of cheese and especially do not put the plate of cheese one by one, when the cheese starts to melt, it will stick together and you have to eat soup with a knife, or try a spoon to divide a piece of cheese at the bottom:))) I put this mozzarella. One ball for 7 plates.

To enhance the taste of Basil or in the absence of fresh put in the finished soup, the pesto of Basil and stir. The soup looks very bright and tasty. Garnish with Basil and serve hot. Bon appetit!