Tomato Soup

Ingredients

2 tbsp olive oil

2 onions, chopped

1 carrot, peeled and diced finely

1 garlic clove, crushed

1 celery stick, finely chopped

450g/1lb fresh ripe tomatoes, halved

1 tsp sugar

1 litre/1¾ pints vegetable stock

handful fresh basil, shredded (optional)

salt and freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft.

2. Add the tomatoes and sugar. Season with salt and pepper, 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 just before serving.