Tomato soup is a broad idea rather than one fixed recipe. Before starting, decide whether you want tomatoes and basil to lead or a mixture of softened vegetables underneath. These two recipes make that choice clear and provide the detailed method once you have chosen.
Let ripe tomatoes lead
Jamie Oliver’s abundance tomato soup puts ripe tomatoes alongside garlic and basil, with a basil-oil finish. It is a useful reference when the tomatoes themselves are the main reason for cooking. Keep the finishing step in mind while preparing the herbs, and follow the original recipe for the soup’s balance and texture. Do not regard the name as a requirement to grow your own tomatoes; the relevant choice is whether this ingredient-led style suits what you have.
jamieoliver.com · Jamie Oliver · Tomato soup with basil oil
Start with a mixed vegetable base
Good Food’s tomato soup adds onion, carrot and celery to fresh tomatoes, with tomato purée, bay and vegetable stock. That is a different shopping and preparation plan from the basil-led version. Choose it when you want to follow a soup built around several vegetables rather than adding them to another recipe by guesswork. Both links lead to complete recipes; use their quantities and cooking instructions instead of trying to infer a method from this comparison.