In a food processor combine garlic, onion, parsley, basil, spices and tomato paste. Process until a smooth paste forms. Remove and set aside.
In a soup pot, heat olive oil on a low heat then add celery and carrots with salt and cook on a low heat for 10 minutes until vegetables softened. Add in paste and continue to cook until nice and fragrant stirring constantly to avoid burning spices.
Deglaze with vinegar then add chopped tomatoes and stock. Bring to boil then simmer slowly for 30 minutes until vegetables are very soft. Puree until thick and smooth. Add pepper and check seasoning.
Add more chicken stock as needed to achieve desired consistency.
