Coarsley chop carrot, onion and celery; crush garlic.
Heat oil in saucepan.
Saute carrot, onion, celery and garlic until lightly browned.
Stir in flour and cook until well browned; do not allow to burn.
Dissolve stock cubes in boiling water.
Add to pan with tomato puree and herbs.
Simmer, uncovered, 30 minutes.
Strain, adjust seasoning.