Tomato cream soup

Wash and clean the carrots (50 g), celery stalk (100 g), leeks (100 g), and garlic (5 g). Then chop all the vegetables into random pieces.

In a large pot, heat vegetable oil (50 ml) and sauté the prepared vegetables until golden brown.

After that, pour in white dry wine (50 ml) and let the alcohol evaporate.

Then add erythritol (10 g), thyme (3 g), and vegetable broth (500 ml). Bring the mixture to a boil and cook until the vegetables are soft.

Now add the peeled tomatoes (500 g), cutting them in half beforehand, and cook for another 5 minutes.

After that, add oregano (3 g), salt (5 g), and black pepper (2 g). Mix everything thoroughly.

When the soup is ready, use a blender to turn it into a smooth puree. Serve the tomato soup hot, adding stracciatella (70 g) on top.