Tomato Soup

To make your tomato soup

• Peel and roughly slice the carrot. Slice the celery. Peel and roughly chop the onion. Peel and slice the garlic. Pick the basil leaves and set aside, then finely slice the stalks.
• Put a large pan on a medium heat and add 1 tablespoon of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
• Cook for around 10 minutes with the lid askew, until the carrot has softened but is still holding its shape, and the onion is lightly golden.
• Put the vegetable stock cube into a jug or pan and pour in 750ml boiling water from the kettle. Stir until the stock cube is dissolved.
• Add stock to the pan with your tinned chopped tomatoes and fresh whole tomatoes, including any green stalks that may still be attached (these give an amazing flavour – trust me!). Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.

Serve your tomato soup

• Remove the pan from the heat. Season with salt and pepper and add the basil leaves.
• Using a hand blender or liquidiser, pulse the soup until smooth. Season again before dividing between your bowls.