A favourite from Jamie Oliver, updated to feed 2 adults:
- 1 carrot
- 1 stick of celery
- 1 medium onion
- 1 clove of garlic
- olive oil
- 1 vegetable stock cube / 2 level teaspoons of veg stock powder
- 1 x 400 g tin of quality plum tomatoes
- 3 large ripe tomatoes (on the vine ideally)
- 1/4 bunch of fresh basil
- Very finely grated cheese (optional)
- Peel and roughly slice the carrot, slice the celery, peel and roughly chop the onion, peel and slice the garlic.
- Heat 1 tablespoon of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cube into a jug, cover with 750ml (3 cups) of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
- Sprinkle on some freshly finely grated cheese as preferred.