Tomato Soup

Ingredients

• 2lb of ripe tomatoes
• 1 onion 
• 1 small carrot
• 2 tbsp oil
• 2 teaspoon of tomato puree
• pinch of sugar
• 2 bay leaves
• 1.2 litres of vegetable stock 

Method

1. Take the stalk from the tomatoes. chop the tomatoes into quarters and remove the seeds and core. 
2. Finely chop the carrot and onion 
3. Heat the oil in a heavy bottom pan on low. add the carrots and onions. cook untill soft and have slight color. ( roughly 10 mins)
4. Add the puree , tomatoes, sugar and the bay leaves and stir 
5. Put the lid on and let them cook on low for 10 mins occasionaly shaking the pan to prevent sticking 
6. Pour in the stock slow while stiring. Bring to the boil then simmer for 25 mins . stir occasionaly.
7. Take off the heat and take out the bay leaves. put the rest in a blender and blend till smooth 
8. You can freeze the soup for up to 3 months . 
9. Serve with a swirl of cream.

Serves 4