House & Garden UK
Cooking Time
25 mins
Preparation time
10 mins
Ingredients
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
Method
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