Make the best homemade tomato soup with fresh tomatoes.
Dice the tomatoes. Heat 2 tablespoons of oil in a large pan over a medium heat, add tomato, onion and garlic, then cook with lid ajar for 10 to 15 minutes, or until softened.
Crumble the stock cubes on the tomato mixture and add 1.5 litres of boiling water, and stir until dissolved.
Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on.
Remove the pan from the heat, puree the tomatoes using a hand blender (or by passing them through a sieve).
Add the herb mix, vinegar, add the small meatballs and leave the soup to simmer for approx. 10 minutes, stirring occasionally.
Serve the fresh tomato soup with a warm baguette straight from the oven and (herb) butter.
Tips from the author
Add about 50g of vermicelli or small macaroni to the soup as soon as it boils.
Add 150g of fresh soup vegetables as soon as the soup boils.