Cooking Instructions
- 1
Peel and roughly slice the carrots, celery, onions and garlic.
- 2
Put a large pan on medium heat with the olive oil, add all chopped ingredients
- 3
Cook for 15 minutes with lid askew until carrots are soft.
- 4
Dissolve stock cubes in 1.5 litres of boiling water then add to the pan along with tinned tomatoes and fresh tomatoes.
- 5
Give it a good stir and bring to the boil. Reduce heat and simmer for 15 minutes with the lid on.
- 6
Remove pan from the heat and add the basil, butter and balsamic vinegar.
- 7
Add the cream and season, blend until smooth, taste and adjust seasoning.
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