Tomato and Basil Soup Recipe

• 1 onion
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 400 grams / 14 oz can of whole peeled tomatoes
• 400 grams / 14 oz can of tomato puree
• Several leaves of torn fresh basil or 1 teaspoon of dried basil
• 2 cups of vegetable stock
• Freshly ground black pepper
• ½ teaspoon of white sugar or to taste
• Salt to taste

Peel the onion and chop finely. Peel, crush and chop the garlic. Heat the oil in a large saucepan and sweat the onion and garlic until clear. Cut the whole tomatoes into quarters. Add the tomatoes and juice from the can, tomato puree, sugar and vegetable stock to the saucepan. Bring to the boil and simmer for 5 minutes. Lastly add the basil and season with lots of freshly ground black pepper and salt. Serve immediately. Note the sugar is optional but helps to reduce the sharpness of the tomatoes.

(Serves 2)