• 1 tbsp olive oil
  • 6 medium sized tomatoes roughly chopped – if you have soft tomatoes lying around in the house this is the perfect meal to prevent wastage!
  • 1 large carrot (peeled and diced)
  • 1 brown or red onion (diced)
  • 400 gram can diced tomatoes
  • 1 Ltr low salt chicken or vegetarian stock
  • 1 tsp dried basil leaves
  • Pepper to taste





  1. In a large pot warm the olive oil, then fry the onion and carrot for 5 minutes until the onion is browned and softened.
  2. Add the fresh tomato and cook for another 5 minutes.
  3. Next add the canned tomato and stock, and bring to boil.
  4. Season with pepper and basil leaves, allow the liquid to simmer gently for 40 minutes, occasionally stirring.
  5. Remove from heat and blend with a stick mixer until completely smooth.


Serve the soup with a bread roll on the side and a sprinkle of either fresh or dried basil on top

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