Tomato Soup

Bring the stock to boil in a small saucepan. Using a hand held blender blitz the celery,carrot,onion and garlic until roughly chopped. Transfer to a medium saucepan with the olive oil and 1 tbsp or water and saute for a couple of mins. Add the chopped tomatoes and cook for a further 2-3 mins.

Add the tinned tomatoes and stock and simmer for 10 mins. Add the red wine vinegar,blitz until smooth and season to taste with salt and pepper.

Garnish with roasted tomatoes if you wish. Add 75ml of cream once the soup has been blitzed to make a cream of tomato soup