Chunky Tomato Soup from Students' Cookbook by Sophie Grigson

Name: Chunky Tomato Soup from Students' Cookbook by Sophie Grigson
Total time: 10 min
Ingredients: 8 large fresh basil leaves, roughly torn up, or 2 tablespoons finely chopped fresh chives, or 142 ml (5 fl oz) carton of double cream (optional); 450 ml (¾ pint) vegetable or chicken stock, or water; salt; pepper; 1 tablespoon olive or sunflower oil; 1 onion, chopped; 2 garlic cloves, chopped; 397 g (14 oz) can of chopped tomatoes; 1 tablespoon tomato purée; 1 teaspoon sugar; 1 carrot, chopped finely; 1 bay leaf; ½ teaspoon dried thyme; 2 sprigs of fresh parsley

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Heat the oil in a saucepan large enough to hold all the ingredients. Add the onion, garlic, carrot, bay leaf, thyme and parsley. Stir, then cover and turn the heat down very low. Cook for 10 minute...

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Ingredients

8 large fresh basil leaves, roughly torn up, or 2 tablespoons finely chopped fresh chives, or 142 ml (5 fl oz) carton of double cream (optional)
450 ml (¾ pint) vegetable or chicken stock, or water
salt
pepper
1 tablespoon olive or sunflower oil
1 onion, chopped
2 garlic cloves, chopped
397 g (14 oz) can of chopped tomatoes
1 tablespoon tomato purée
1 teaspoon sugar
1 carrot, chopped finely
1 bay leaf
½ teaspoon dried thyme
2 sprigs of fresh parsley