The recipe is from Jamie Oliver's Ministry of Food cookbook (which I love, and yes Jane I'll give it back soon!!)
Peel and roughly slice 2 carrots, 2 sticks of celery, 2 onions and 2 cloves of garlic (as usual, I doubled the garlic content for extra power!).
Put a large saucepan on medium heat and add 2 tablespoons of olive oil. Add all your sliced vegetables and cook for around 10 minutes with lid askew, moving around occasionally with a wooden spoon. Add 1.8 litres of boiling stock (I just spooned in the powder and added 1.8 litres boiling water from the kettle). Stir to dissolve stock.
Add 800g tin of whole tomatoes and 6 large ripe tomatoes (whole).
Stir and bring to the boil.
Reduce heat and simmer for about 15 minutes with the lid on.
Remove from the heat. Season with sea salt and freshly ground pepper, and add a handful of fresh basil leaves. Mmmmmm. Use a liquidizer or transfer in batches to a blender and pulse until smooth.
Season again before dividing between your serving bowls.
I topped the soup with some torn thyme and oregano leaves from the garden.
This is a great recipe - quick, easy and full of nutrients. Happy cooking!