For 4 servings

Prep and cook time: 50 min

Difficulty: easy

Can be frozen


2 tbsp olive oil

1 large onion, finely chopped

2 sticks celery, finely diced

1 small carrot, finely diced

6 large vine tomatoes, cored, seeded, and cut into wedges

1 small bunch basil, leaves only

4 tbsp sunflower seeds, to garnish

2 spring onions, sliced

sea salt

freshly ground black pepper


1 Heat the olive oil in a large heavy-based saucepan set over a medium heat.

2 Add the onion, celery, carrot, and a generous pinch of salt, sweating for 8-10 minutes until softened.

3 Stir in most of the tomatoes and basil leaves, saving a few for garnish, and cover with 800 ml water.

4 Bring to the boil over a high heat before reducing to a gentle simmer for 15 minutes; stir from time to time.

5 Puree the soup with an immersion blender until smooth. Return to a gentle simmer and season to taste with salt and pepper.

6 Ladle into bowls and garnish with the reserved tomato and basil leaves, as well as a sprinkle of sunflower seeds and chopped spring onion.