Step 1

Heat the oil in a large pan over a medium heat. Add the chopped carrot, celery and onion and sauté on a medium heat for 3 - 4 mins until soft. Add the garlic for 1 more minute until fragrant.

Step 2

Add fresh and tinned tomatoes, chicken broth, salt and pepper. Stir and bring to the boil, then reduce to a simmer for 10 - 15 minutes with the lid on slightly ajar.

Step 3

Stir though the chopped basil.

Step 4

Place in a blender and blend until smooth. Option to use a hand blender, making sure the soup doesn’t splatter and burn you. Adjust seasoning to taste.

Step 5

Add basil, oil and pinch of salt to a small blender. I used an electric spice grinder. Blitz until smooth and drizzle over the soup.