- STEP 1
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.
- STEP 2
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.
- STEP 3
Garnish with roasted tomatoes if you wish. Add 75ml of cream once the soup has been blitzed to make a cream of tomato soup