tomato soup

• 2 onions, peeled and chopped
• 1 carrot, peeled and diced finely
• 1 clove garlic, peeled and crushed
• 1 stick celery, finely chopped
• 2 tbsp olive oil
• 450g/1lb fresh ripe tomatoes, halved
• 1 litre/1¾ pints vegetable stock
• 1 tsp sugar
• salt and freshly ground black pepper
• handful fresh basil, shredded (optional)

Preparation method

1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.
2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end.