Drizzle some olive oil in a soup pan. Fry the garlic and the onion on a medium heat. Chop the celery, carrot, courgette and add this to the pan. Cut the tomatoes in four. They also can go into the pan.
Season with some Italian herbs, pepper / salt, rosemary, basil and stir.
Add one liter of water, the vegetable stock cube and bring it to a boil. Let this cook for 15 minutes on a low heat. Remove the rosemary and puree the soup with a blender.
Ps: I made soup balls to add some extra protein to the soup.
I did this with vegan minced (for example Naturli). Just season the minced with some salt and pepper and make little balls of it. After puree the soup you can add them and let the soup cook on a low heat for another 5 minutes.
Decorate with some fresh basil!