Tomato Soup

Ingredients

• 1kg ripe tomatoes, roughly chopped
• 1 onion, diced
• 1 carrot, chopped
• 1 celery stick, chopped
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 litre vegetable stock
• 2 bay leaves
• 1 tbsp olive oil
• Salt & pepper
• Pinch of sugar (optional)

Method

1. Heat the oil in a large pot and soften the onion, carrot and celery for 10 minutes.
2. Add the garlic and tomato purée; cook for 1 minute.
3. Tip in the chopped tomatoes and bay leaves.
4. Cook for 10–15 minutes until the tomatoes break down.
5. Pour in the stock and simmer for another 15 minutes.
6. Remove the bay leaves and blend until smooth.
7. Season with salt, pepper and a pinch of sugar if the tomatoes are very acidic.