Here's my recipe for a tomato soup. I absolutely love this and love to have a supply of it in my freezer.
1 celery stick
2 tsp tomato puree
Pinch of sugar
2 bay leaves
1.2 litres veg stock
Cut each tomato into quarters and slice off any hard cores.
Peel the onion and carrot and chop into small pieces.
Chop the celery roughly the same size.
Tip vegetables into a pan and cook on low until soft. About 10 minutes.
Stir in the tomato puree and mix to make the vegetables red.
Add the tomatoes, pinch of sugar, black pepper, and tear bay leaves and add.
Mix everything together, put a lid on, then stew over low for 10 minutes, mixing occassionally.
Slowly pour in the stock. Bring to the boil, then put the lid on and cook gently for 25 minutes.
Remove bay leaf.
Blend with a hand blender and enjoy!
Serves 3/4, and works out at about 111 calories if cooked for 3.