Tomato Soup

Easy to make using canned tomatoes, this delicious soup can be enjoyed all year round.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.

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Ingredients

1 tbsp olive oil		one 28 oz (784 g) can plum tomatoes in juice
1 onion, chopped		3 cups vegetable or chicken stock
2 celery stalks, sliced		1 tsp sugar
1 garlic clove, sliced		salt and freshly ground black pepper
1 carrot, sliced		1 bay leaf
1 baking potato, peeled and chopped

Prep: 20 min Total: More than 60 min

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1
Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, and garlic. Cook, stirring frequently, until softened but not colored.
2
Add the carrot and potato and stir for 1 minute. Add the tomatoes with their juice, the stock, sugar, and bay leaf. Season to taste with salt and pepper. Bring to a boil over high heat, then return the heat to medium-low. Cover and simmer for 45 minutes, or until the vegetables are very tender.
3
Let cool slightly. In batches, puree in a blender with the lid ajar. Adjust the seasoning. Reheat gently and serve hot.

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