House & Garden UK
2tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 cloves garlic, crushed
750g (1½lb) ripe tomatoes, quartered
400g (13oz) tin chopped tomatoes
1l (32fl oz) chicken or vegetable stock
1tbsp chopped basil, to serve
Extra virgin olive oil, to serve
Heat the oil in a large saucepan and sauté the onion, carrot, celery and garlic for 5 minutes. Add the fresh tomatoes and cook for a further 3-4 minutes.
Add the tin of tomatoes and the stock. Bring to the boil, then gently simmer for 20 minutes.
Remove from the heat and allow to cool a little, then purée the soup in batches in a blender or with a hand-held blender. Season well with salt and freshly ground black pepper. Serve the tomato soup hot, garnished with the basil and a drizzle of oil.
Featured Image: Heather Schwartz, Unsplash