Tomato Soup

• 1 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 garlic clove, sliced
• 1 carrot, sliced
• 1 baking potato, peeled and chopped
• One 28 oz (784g) can plum tomatoes in juice
• 3 cups vegetable or chicken stock
• 1 tsp sugar
• 1 bay leaf
• Salt and freshly ground black pepper

1. Heat the oil in a large saucepan over medium-low heat.
2. Add the onion, celery, and garlic.
3. Cook, stirring frequently, until softened but not colored.
4. Add the carrot and potato and stir for 1 minute.
5. Add the tomatoes with their juice, the stock, sugar, and bay leaf.
6. Season to taste with salt and pepper.
7. Bring to a boil over high heat, then return the heat to medium-low.
8. Cover and simmer for 45 minutes, or until the vegetables are very tender.
9. Let cool slightly.
10. In batches, puree in a blender with the lid ajar.
11. Adjust the seasoning.
12. Reheat gently and serve hot.
13. Variation:
14. Roasted Red Pepper and Tomato Soup:Omit the potato.
15. Broil 2 whole red peppers, turning occasionally, until the skin blackens.
16. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle.
17. Peel off the blackened skin and remove the seeds and ribs.
18. Add the red peppers and 1/2 tsp smoked paprika to the soup just before pureeing it.

olive oil, onion, celery stalks, garlic, carrot, baking potato, tomatoes, vegetable, sugar, bay leaf, salt

Taken from www.cookstr.com/recipes/tomato-soup (may not work)