Ingredients
2 Tbspn olive oil
1 onion, chopped
1 carrot, chopped
2 cloves garlic, finely chopped
750g fresh ripe tomatoes, unpeeled and quartered
400g tin chopped tomatoes
1 litre vegetable stock
1 cup water
chopped basil
pepper and salt to taste
Method
Heat oil in a large saucepan.
Saute onion, carrot and garlic, stirring occasionally for 5 minutes.
Add fresh ripe tomatoes and cook for 3-4 minutes.
Add tinned tomatoes, vegetable stock and water. Bring to the boil, reduce heat and simmer for 30 minutes. Remove from heat and allow to cool a little.
Puree the soup in batches in a blender or with a hand-held liquidiser. Season to taste with salt and freshly ground black pepper. Serve hot, garnished with chopped basil and a drizzle of extra-virgin olive oil.