If it's the tomato season and they are cheap enough, then always use the fresh produce but if not use tinned - they still gives great taste and no messing around getting skins off!
Serves : 6 Prep/Cooking Time : 40 mins
Tip : To get the skins off your tomatoes, cut a cross on the top of each tomato and plunge into hot water. Leave for 1 minute, remove from the water and the skins will peel off beautifully.
In a large saucepan, heat up the olive oil, then on a low to medium heat, stir in the chopped onion and garlic and cook for 5 minutes until soft
Add the red chilli and cook for another minute then add tomatoes, the chicken stock and the puree and simmer for another 15 mins with the lid on
Remove from the heat and zap with either a stick blender or put through a liquidiser or food processor until the soup is smooth.
Return to the heat (low) and add the basil leaves and oregano and cook for a further 2 minutes with the lid off this time
Then add the balsamic vinegar, stir and heat for a further minute then taste the soup and check for seasoning before serving
Serve with crispy croutons or crusty bread.