Remove and allow to cool before removing the skins.
Set the tomatoes aside.
Heat oil in a large saucepan over medium heat.
Add garlic and cook for 30 seconds, stirring constantly.
Stir in stock, salt and tomatoes and bring to the boil.
Reduce heat and simmer for 30 minutes.
Stir the basil in.
Add to the blender in batches and puree until smooth. Alternatively, you can use an immersion blender and puree in the pot.
Notes
To make a low methionine fresh tomato soup follow this recipe or simply use fresh tomatoes, herbs, and spices as the base of your recipe. You can also add other vegetables, such as onions, garlic, and bell peppers, to enhance the flavor and nutritional value of the soup. By using fresh ingredients and avoiding processed foods, you can maximize the health benefits of this delicious and nutritious soup.