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 hot garnished with the basil and a drizzle of oil.
