Heirloom Tomato Soup

1. Chop your garlic, onions, shallot, 2 tbsp basil and tomatoes. The soup is blended so roughly chopped is fine.
2. Heat your olive oil in a large pot. Add onions, shallot and garlic. Season with salt and pepper and cook until fragrant and softened.
3. Add your tomatoes and stir to combine.
4. Cook your tomatoes until the begin to really release their juices, then add chili flakes, balsamic and vegetable stock.
5. Bring to a boil and then cover and reduce to a low simmer. Let cook for 15 to 20 minutes.
6. Using an immersion blender, or working in batches with a regular blender, blend soup until smooth.
7. Return to stove and season with salt or extra chili flakes if you like more spice.
8. Serve with some thinly sliced fresh basil and enjoy! * I also added some blistered cherry tomatoes on top for an added burst of flavor.