Tomato Soup (Jamie Oliver)

2 carrots

2 celery stalks

2 medium onions

2 cloves garlic

1 3/4 quarts chicken or vegetable broth

olive oil

2-14 oz cans of plum tomatoes

6 large ripe tomatoes

small bunch of fresh basil

sea salt and freshly ground pepper

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Put a large saucepan on a medium heat and add 2 tablespoons of olive oil. Add all of your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid ajar, until the carrots have softened but are still holding their shape, and the onion is slightly golden. Add the boiling broth to the pan with your canned and fresh whole tomatoes, including the green stalks that may still be attached to some of them. Give it a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile pick your basil leaves.

Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using an immersion blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.


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