1 carrot, peeled and diced finely
1 tbsp garlic infused oil
1 stick celery, finely chopped
2 tbsp olive oil
450g/1lb fresh ripe tomatoes, halved
1 litre/1¾ pints vegetable stock
1 tsp sugar
salt and freshly ground black pepper
handful fresh basil, shredded (optional)
Serves - 4
Heat the oil in a large saucepan and add the carrot and celery and garlic infused oil. Cover and cook gently for 10 minutes until soft.
Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end.
Recipe adapted from: Good Food