Updated: Nov 19, 2021
Creamy, satisfying, and so so delicious! It is a classic comfort food that is full of nutrients.
Nutrition (per serving):
Total Fat: 5g
2 tbsp olive oil
2 medium onions
2 celery sticks
6 tomatoes on the vine
2 x 400 g tins of plum tomatoes
2 tbsp of crushed garlic
2 tsp Better Than Bouillon Roasted Chicken Base
500 ml boiling water
1 tbsp of Italian Spice
1/2 a bunch of basil (15g)
Peel and roughly slice the carrots, celery, and peel and roughly chop the onions.
Heat 2 tablespoons of oil in a large pan over medium heat, add all the prepped ingredients, Italian spice, then cook with lid on for 10 to 15 minutes, or until softened.
Dissolve the chicken stock base into 500 ml of boiling water until dissolved.
Add the stock to the veg pan with tinned and fresh whole tomatoes including the vines. Stir well and bring to boil, then reduce to a simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season to taste with Himalayan sea salt and black pepper, then stir in the basil leaves.
Carefully pour the soup into a blender and pulse the soup until smooth. Taste and check the seasoning, then serve.