Tomato and Basil Soup Recipe
image by iChef.com
Heat the oil in a large pan, add the onion and sprinkle with the caster sugar. Cook gently for 5 minutes.
Add the chopped carrot and potato, cover the pan and cook over low heat for a further 10 minutes, without browning the vegetables.
Stir in the garlic, tomatoe puree, herbs, stock and seasoning. Cover and cook gently for 25-30 minutes, until the vegetables are tender.
Remove the pan from the heat and press the soup through a sieve or food mill to extract all the skins and pips. Taste and adjust seasoning.
Reheat the soup gently, then ladle into four warming bowls. Finely chop the sun-dried tomatoes and mix with a little oil from the jar. Add a spoonful to each serving, then scatter the shredded basil over the top.