Home _ made cream of tomato soup

Ingredients:
* 1 1/2 tbsp olive oil
* 1 onion, peeled and chopped
* 1 clove garlic, crushed
* 175 g (6 oz) carrots, peeled and sliced
* 1 medium potato, peeled and diced
* 1 x 400 g (14 oz) can chopped tomatoes
* 500 g (1 lb 2 oz) plum tomatoes, skinned, de-seeded and chopped
* 1 tbsp tomato puree (paste)
* 1/4 tsp caster sugar
* 425 ml (15 fl oz) chicken or vegetable stock
* freshly ground black pepper
* 3 tbsp double (thickened) cream (optional)
* 2 tbsp torn fresh basil leaves (optional)

Warm the olive oil in a large pan over a low heat, then add the onion and garlic and saute for 2 to 3 minutes. Add the carrots and potatoes and saute for about 8 minutes. Add the remaining
ingredients, apart from the cream and basil (if using). Bring to the boil, then cover and simmer for about 30 minutes. Liquidise until smooth and press through a sieve. Add the cream and basil and reheat, but do not bring to the boil.

Serves: 5 portions