Ingredients
- Ripe tomatoes 750 g
- Olive oil 2 tablespoons
- Onion, thinly sliced 1
- Crushed clove of garlic 1
- Tomato sauce 1 tablespoon
- Finely chopped carrot 1
- Vegetable or chicken stock 500 ml
- Sugar 1 teaspoon
Steps
1. Make a small slit in the tomatoes and microwave them in a microwaveable bowl at 750W for 6-8 minutes until they are easy to peel. Peel and dice the tomatoes then transfer them back into the bowl.
2. Place the oil, onion and garlic in a shallow microwaveable tray and cook uncovered for 3-4 minutes at 750W.
3. Remove from the microwave and add the sugar whilst stirring. Add this mixture to the diced tomatoes then cover and cook for 8-10 minutes at 750W. Once cooked, carefully remove the bowl from the microwave and stir until you are left with a smooth, creamy mixture.
4. Pour in the vegetable or chicken stock and cook, uncovered, for a further 5-6 minutes at 750W.
5. For an extra special touch: Add fresh basil leaves and freshly ground pepper to the soup before serving.
