Roughly chop up the onions, celery, carrots and garlic. Heat a large pot over medium heat and add about a tablespoon of olive oil. Meanwhile, start heating the chicken or vegetable broth in a sauce pan.
Just look at that beautiful aubergine Staub pot. Sigh.
Add in the fresh basil, salt, pepper and maybe some red pepper flakes if you like spice.
And now here's the fun part - pull out your trusty immersion blender (this kitchen gadget is so worth it - go get one now) and blend, baby, blend. You'll have a nice smooth puree when you are done.
Adapted from Jamie's Food Revolution by Jamie Oliver
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 cloves of garlic
- 1 3/4 quarts chicken or vegetable broth
- olive oil
- 28 ounce can plum tomatoes
- 6 large ripe tomatoes
- Small bunch of fresh basil
- Sea salt and freshly ground black pepper
- Crushed red pepper (optional)
Peel and roughly slice the carrots, slice the celery, peel and roughly chop the onions and peel and slice the garlic. Put the broth in a large saucepan and heat until boiling.
Put a large saucepan on medium heat and add 1-2 tablespoons of olive oil. Add the chopped ingredients and mix together. Add about 1/4 teaspoon salt. Cook for around 10 minutes with the lid askew until the carrots have softened but are all still holding their shape, and the onion starts to turn color.
Add the boiling broth to the pan with your canned and fresh tomatoes, including the green stalks that may still be attached (provides additional flavor). You should save the sauce from the canned tomatoes and add in case the soup is too thick. Stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat, and season with salt and pepper (you can also add in some crushed red pepper flakes if you'd like) and add the basil leaves. Using an immersion blender, pulse the soup until smooth. Season again before dividing between serving bowls.