• 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
• 3 tsp. (18 g) salt
• 1 tsp. dried thyme

Add herbs and spices. Season to taste.