Ingredients: 2 carrots 2 celery stalks 2 medium onions 2 cloves of garlic 1 ¾ quarts of chicken broth Olive oil 2 x14 ounce cans of plum tomatoes 6 large ripe tomatoes Small bunch of basil Sea salt and freshly ground pepper
To make your soup: Cook the first 4 ingredients in a saucepan with a bit of olive oil for 10 minutes. Put the broth in another saucepan and heat until boiling. Add the broth to the vegetables and add the canned and fresh tomatoes. Reduce the heat and simmer for 10 minutes with the lid on. Remove the pan from the heat and season with salt and pepper. Add the basil leaves and use an immersion blender to blend the soup.
Serve with a little bit of parmesan cheese and you now have a fantastic healthy soup.