This is a great soup on cold, damp days and is great served with toasted pitta bread cut into soldiers for dipping!
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 garlic cloves, finely chopped
4 x 400g cans chopped tomatoes
2 tablespoons tomato puree
1 litre chicken stock or vegetable stock
2 tablespoons fresh basil, roughly torn (optional)
In a large saucepan, heat the oil and cook the onion, carrot and garlic for 5 minutes, stirring occasionally.
Add the canned tomatoes and tomato puree and cook for a further 5 minutes. Add the stock and bring to the boil and reduce to simmer for 30 minutes. Puree the soup, in batches in a liquidiser or with a hand blender until smooth.
Tip: This soup freezes well for up to 2 months in an airtight container. Allow to cool to room temperature before freezing. Reheat, from frozen, over a low heat until the soup is piping hot.