Tomato Soup

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  • 1 Tbsp olive oil
  • 2 carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 2 onions, roughly chopped
  • 2 (8 g) cloves garlic, chopped

Add to large pot and cook on medium heat for about 15 minutes until carrots are soft but still holding their shape.

  • 1500 ml chicken stock (low-sodium)
  • 1 can stewed whole tomatoes
  • 6 large tomatoes
  • 2 tsp (8 g) white granulated sugar

Pour in stock, tomatoes, and sugar. Bring to boil then reduce heat and simmer for 10 minutes.

Remove pot from heat and purée using a hand blender.

  • 1 tsp white pepper
  • 1 Tbsp basil
  • 1 Tbsp (18 g) salt
  • 1 tsp dried thyme

Add herbs and spices. Season to taste.