Peel and roughly slice the carrots, onions and garlic.
Put a large pan/pot on a medium heat and add olive oil. Add all your chopped and sliced ingredients into the pan/pot and mix together with a wooden spoon.
Cook for around 10 to 15 minutes, until the carrots have softened and the onion is lightly golden.
Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan/pot with your fresh ripe tomatoes, salt and pepper. Stir and bring to the boil.
Reduce the heat and simmer for 15 minutes with the lid on.
Add the basil/parsley leaves, blend the entire soup in a blender.