1 tablespoon of butter
1 tablespoon of oil
1 glass of water Milk
5 large tomatoes or 200 g tomato puree
2 tablespoons of flour
4 cups broth or water
Salt, black pepper
Basil, grated cheddar
Roast in the flour-butter-oil mixture until fragrant. Add tomato puree and continue frying.
The broth is added and left to boil. It is boiled for 15 minutes.
If you are using a tomato grater, it is passed through a blender. You don't need to use tomato puree.
If the consistency is thick, you can add water. Take it to the stove, add milk and boil for another five minutes. Spices are added and served with grated cheddar.