Creamy tomato soup
1 large onion, chopped
2 carrots, grated
2 sticks celery, finely chopped
3 cups (750ml) chicken or vegetable stock
2 x 410g cans tomatoes, chopped in juice
8 large, ripe tomatoes, blanched, skinned and chopped
1 tsp (5ml) sugar
sea salt and grated black pepper
parmesan rind, optional
4 fat garlic cloves, crushed
handful basil leaves, roughly chopped
Heat a little olive oil in a saucepan.
Add the onion and carrot, and sauté for about 5 minutes, or until softened.
Add stock, tomatoes, sugar, seasoning and parmesan.
Bring the soup to the boil, reduce the heat, cover the pan and simmer for 45-60 minutes. You can leave the soup chunky, or purée it if you wish.
Add the garlic and basil about five minutes before serving.
Serve the soup with crusty bread and freshly grated parmesan cheese.
Recipe courtesy of www.bbcsouthafrica.com.