Tomato Soup


  • 3 carrots peeled and sliced
  • 3 sticks of celery sliced
  • 2 medium onions sliced
  • 3 cloves of garlic sliced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • 1 x 400g tins of chopped tomatoes
  • 3 large ripe tomatoes
  • A small bunch of fresh basil about 6 leaves
  • Salt and freshly ground black pepper

Preparation Method:

  1. Put a large pan on a medium heat and a pour in the olive oil.
  2. Add your sliced carrots, celery, onions, and garlic and mix together with a wooden spoon.
  3. Cook for around 10 to 15 minutes with the lid on an angle, until the carrots have softened and the onion is lightly golden.
  4. Add the chicken or vegetable broth. Then add the tinned and fresh whole tomatoes. Give it a good stir and bring to the boil.
  5. Reduce the heat and simmer for 10 minutes with the lid on.
  6. Remove the pan from the heat. Season with salt and pepper and add the basil leaves.
  7. Using a hand blender or liquidizer, pulse the soup until smooth.

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