Ingredients 10 Roma tomatoes
2 large truss tomatoes
Vegetable stock 2 litres
1 white onion diced
1 stalk of celery thinly sliced
1 teaspoon of minced garlic
1 teaspoon of olive oil
A handful of basil leaves
Salt and pepper to taste
Remove the tops off of the tomatoes.
In a saucepan bring the stock to the boil and and add in tomatoes.
Boiling the tomatoes in the stock
When tomatoes start to get soft strain them over another saucepan to keep the liquid.
Straining the liquid over another saucepan
In a small saucepan add some olive oil and sauté the onions and garlic until almost soft.
Take off the skins from the tomatoes and place back into the liquid.
Add the onion, garlic, celery, and basil leaves to the stock mixture and cook until tomatoes and onions are really soft.
Cooking the soup
Pour soup into a blender and purée until smooth.
Place soup into the blender and purée
Pour 2 ladles of soup into each bowl, season with salt and pepper and garnish with fresh herbs.