Servings: 2

½ tablespoon oil ½ tablespoon oil
½ onion, large, finely chopped ½ onion, large, finely chopped
½ carrot, chopped ½ carrot, chopped
½ small stick celery, sliced finely or chopped ½ small stick celery, sliced finely or chopped
2 garlic cloves, crushed 2 garlic cloves, crushed
205g canned crushed tomatoes 205g canned crushed tomatoes
500g (or thereabouts) fresh tomatoes, chopped 500g (or thereabouts) fresh tomatoes, chopped
½ litre Chicken Stock ½ litre Chicken Stock
½ tablespoon tomato paste ½ tablespoon tomato paste
1 teaspoon brown sugar 1 teaspoon brown sugar
Salt & pepper, to taste Salt & pepper, to taste
1 cup cream **See Notes** 1 cup cream **See Notes**

Heat oil, onion, carrot and celery together, cook softly.
Add garlic, cook another minute.
Add tomatoes, stock, tomato paste and sugar. Bring to the boil, then simmer for approximately 20 minutes until tomatoes are cooked, or longer if you wish a richer, deeper flavour.
Remove from heat and, using a blender or stab mixer, smooth the mixture. Check if salt and pepper is needed.
Return to heat and add cream. Reheat gently, so that the cream doesn't curdle.

If you're planning to freeze either all of the soup or even just some of it, don't add the cream before freezing as it may curdle (separate) during defrosting and reheating.  If you're planning to freeze either all of the soup or even just some of it, don't add the cream before freezing as it may curdle (separate) during defrosting and reheating.
If you use cooking cream it will be suitable to freeze and reheat - but don't let it boil, just in case!  If you use cooking cream it will be suitable to freeze and reheat - but don't let it boil, just in case!