Tomato soup recipe

I have being doing Slimming world since January 2016 and to date (11/2016) I have lost 5 stone, one of the things I found helpful, especially in this cold dark nights is a lovely warming soup.
Here is the recipe
Serves 6-8 and is Syn free

• 2 Carrots
• 2 Sticks of celery (optional, I leave these out or use leeks instead)
• 2 Medium onions
• 2 Cloves of garlic or the equivalent in garlic granuals
• Olive oil fry light
• 2 Chicken or vegetable stock cubes 
• 2 x 400gtins of plum tomatoes
• 6 large ripe tomatoes
• Fresh basil leaves (again optional but they do add flavour)
• Salt and ground black pepper

Peel and roughly slice the carrots and chop the onions & slice the Celery/leeks
Put a large pan onto a medium heat and spray with the fry light, as much as you need.
Add all the chopped and sliced ingredients and mix together. Cook for 10 minuets with the lid askew, until the carrots have softened but still hold their shape and the onion is lightly golden.
Put the stock cubes into a jug and add 1.8 litres of boiling water from the kettle, stir to dissolve the cubes, then add to the pan with the tinned and fresh tomatoes.
Give it a good stir then bring to the boil.Reduce the heat and simmer for 10 minutes with the lid on.

Remove from the heat, season with the salt and pepper and add the basil.
Using a hand blender pulse until the soup is smooth season again if needed (I like to add a little Worcester sauce) and serve piping hot.
You can freeze if there is only 2 off you