Tomato Soup

Method:

1. Roughly chop the white onion, carrots, and celery. Crush the garlic. Quarter the tomatoes. Set aside.
2. Heat the olive oil in a large saucepan on medium heat. Add the onions, carrots, celery and garlic. Sweat the vegetables down until soft for 10 minutes.
3. Crumble in the stock cubes into the pan. Add 1.2 litres of warm water to the pan and stir through.
4. Add the tinned tomatoes, vine tomatoes and sugar to the pan. Break up the tomatoes gently with a wooden spoon. Bring to the boil and reduce the heat to low. Simmer for 15 minutes uncovered.
5. Remove the pan from the heat. Blend the tomato mix with a hand blender until smooth. Season to taste with salt and pepper. Heat the soup once more and serve.