This is so easy and yummier than a canned soup! Is it as easy as opening a can? Maybe not but it’s more satisfying as you definitely know what you put in the pot

Ingredients:

3tbsp olive oil
1 carrot, diced
1 stalk celery, diced
1 onion, diced
3 cloves garlic, minced
2 can chopped tomatoes
600ml chicken stock
2 bay leaves
Handful of fresh basil
200ml double cream

1. Heat oil over medium heat and add carrots, onion and garlic. Cook for about 10 minutes, until the diced carrot is softened.
2. Add the chopped tomatoes, chicken stock and bay leaves. Leave it to simmer for about 20 minutes.
3. Add basil and cream, discard the bay leaves and puree with hand held blender until smooth.

Seriously… that is it! It’s ready to be served. This should serve six. There is only two and a half of us in this household but I made extra so I could freeze it for another day when I’m too tired to cook dinner

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