Name: Tomato Soup
Yield: 4 servings
Ingredients: 1kg ripe tomatoes; 1 medium onion; 1 small carrot; 1 stick celery; 1 tbsp olive oil; 2 tsp tomato puree; 1 tsp sugar; 2 bay leaves; Grind of black pepper; 1.2 litres hot vegetable stock

1
Quarter the tomatoes and remove any hard cores. Chop the onion, carrot and celery.
2
Heat the olive oil in a large heavy-based pan. Add onion, carrot and celery, then cover and sweat for ten minutes to soften.
3
Add the tomato puree, sugar and pepper, stir through.
4
Add the tomatoes and bay leaves, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely.
5
Add stock and bring to the boil, then simmer for twenty-five minutes.
6
Remove bay leaves, whizz soup in blender, then pass through a sieve.

No nutrition data on file — estimate from the ingredient list.

Tomato Soup

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