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

Method:
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, purée in a blender with the lid ajar. Adjust the seasoning. Reheat gently and serve hot.

4 good wITh A swirl of heavy cream, crème fraîche, or yogurt, or a garnish of celery leaves.

5 PrePare ahead The soup can be cooled and refrigerated for up to 2 days.

Tomato soup recipe