Add the olive oil to a frying pan over medium heat and cook the vegetables and the minced garlic for 10 minutes or until softened.
Add the chicken stock powder, water, sugar, tinned tomatoes and fresh tomatoes and cook for a further 15 minutes with the lid on.
Allow to cool slightly before pureeing with a stick blender or food processor.
Serve with fresh basil leaves.
Thermomix Method
Place the roughly chopped onion, carrot and celery into the Thermomix bowl. Chop on Speed 6, 5 seconds.
Add the minced garlic and olive oil and saute for 3 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl and repeat for a further 3 minutes, 100 degrees, Speed 2.
Add the chicken stock powder, sugar, water tinned tomatoes and fresh tomatoes and cook for 25 minutes, 100 degrees, Speed 1 (see notes).
Allow to cool and then mix until smooth by very slowly increasing to Speed 6.
Season with salt and pepper and serve immediately with fresh basil.
Notes
RECIPE NOTES & TIPSTomatoes - you can use tinned or canned diced tomatoes in this recipe. I like to use a combination of fresh and canned tomatoes. Equipment – To make tomato soup you’ll need a frying pan, stove-top and a stick blender/blender or alternatively, a Thermomix.Cooking the vegetables – allow the vegetables to cook until very soft. This makes it easier to puree the soup with a blender and also enhances the flavour of the vegetables.Storing – Tomato soup can be stored in an airtight container in the fridge for 3-4 days.Freezing – This soup freezes absolutely perfectly! Freeze in airtight containers for up to 3 months. Defrost in the microwave or on the stove-top.