Proper tomato soup

⏱ 35 min · Serves 4

Silky, deeply tomatoey and miles better than a tin — made from two tins of tomatoes and an onion. Freezes beautifully.

Per serving: 115 kcal · 3.0g protein · 15.0g carbs · 4.5g fat

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, chopped
• 2 x 400g tins chopped tomatoes
• 1 tablespoon tomato puree
• 500ml vegetable stock
• 1 teaspoon sugar
• Salt and pepper
• Handful of basil (optional)

Method

1. Heat the oil and gently cook the onion and carrot for 10 minutes until soft and sweet.
2. Add the garlic and cook for a minute, then stir in the tomatoes, puree, stock and sugar.
3. Simmer for 15 to 20 minutes until everything is tender.
4. Blend until smooth with a stick blender (or in a jug blender). Season to taste.
5. Stir through torn basil if you have it, and serve with bread or a toastie.