Tomato Soup

Ingredients

• Olive oil 2 tbsp
• Onion 1 medium (150 g)
• Carrot 1 small (80 g)
• Garlic 3 cloves
• Canned whole tomatoes 800 g
• Vegetable broth 400 ml
• Sugar 1 tsp
• Heavy cream 60 ml
• Fresh basil 10 g
• Salt and black pepper to taste

Instructions

1. 1

   Heat the oil in a pot over medium heat and cook the chopped onion and carrot for 8 minutes, until soft.

2. 2

   Add the sliced garlic and cook for 1 minute.

3. 3

   Add the tomatoes with their juice, the broth and the sugar, and bring to a boil.

4. 4

   Simmer partly covered for 20 minutes, breaking up the tomatoes with a spoon.

5. 5

   Add the basil and blend until smooth with a stick blender.

6. 6

   Stir in the cream, season with salt and pepper, and heat through without boiling.