2 carrots
2 sticks celery
2 medium onions
2 cloves garlic
olive oil
1 litres chicken stock
2 x 400 g tinned plum tomatoes
6 large ripe tomatoes
salt
black pepper
Method:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of oil. Add all your chopped and sliced ingredients and mix together.
Cook for around 10 to 15 minutes with the lid askew, pour in 1 litres of chicken stock. Then add to the pan with your tinned and fresh tomatoes. Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season with salt pepper. Using a blender or liquidizer, pulse the soup until smooth and serve.
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