2 tbsp olive oil
1 onion chopped
1/2 tsp caster sugar
1 carrot, finely chopped
1 garlic, clove, crushed
700 g ripe tomatoes, roughly chopped
1 tsp tomato puree
1 bay leaf
1 thyme spring
1 oregano sprig
4 basil leaves, roughly torn (green or purple)
300 ml light chichken or vegetable stock
2-3 pieces sun-dried tomatoes in oil
2 tbsp shredded basil leaves (green or purple)
salt, black pepper

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 a low heat for a further 10 minutes, without browning the vegetables.
Stir in the garlic, tomatoes, tomato puree, herbs 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 to extract all the skins and pips.

Taste and adjust seasoning.

Reheat the soup gently, ladle into four warmed soup 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.