Serves 6-8
2 carrots peeled and sliced
2 celery sticks sliced
2 medium onions peeled and roughly chopped (I used half of a large one, and it turned out good)
2 cloves of garlic peeled and roughly chopped
1 3/4 chicken or vegetable stock (I used 3 cans of chicken broth)
olive oil
2 14oz cans of plum tomatoes (I used the diced ones)
6 large ripe tomatoes, roughly chopped.
a small bunch of fresh basil (I used 4 leaves and a tsp of dried)
sea salt & freshly ground pepper
Put a large sauce pan over medium heat and add 2 TBSP of olive oil. Add the carrots, celery, onion, and garlic. Mix together and put the lid on askew. Cook for around 10 minutes until the carrots are tender but still keep their shape and the onions are lightly golden. Meanwhile, put the broth in a large pot, cover and bring to a boil. Add the veggie mix to the large pot, along with the canned tomatoes and the chopped tomatoes. Mix it with a spoon and let it come to a boil. When it comes to a boil turn it down to a simmer and cover for 10 minutes.
Turn the heat off and season with salt and pepper. Add the basil. Using an immersion blender (or you could probably blend in batches in a blender or food processor) blend until smooth. Season again and serve.
*I paraphrased the directions.
After adding everything to big pot.
I served it with garlic sour dough bread that I brushed with olive oil and toasted.
With fresh mozzarella.
