750 g ripe
tomatoes
2 tablespoons olive oil
1 onion,
thinly sliced
1 clove garlic, crushed
1 tablespoon tomato sauce
1 carrot, finely chopped
500 ml vegetable or chicken stock
1 teaspoon
sugar
Make a slit
in the tomatoes and microwave them at 750 W for 6-8 minutes, until they are
easy to peel. Peel and dice the tomatoes.
Place the oil, onion and garlic in a shallow microwaveable
tray.
Cook uncovered for 3-4 minutes at 750 W.
Add the
tomato sauce, the diced tomato and the chopped carrot, cover and cook for a
further 4-5 minutes at 750 W. Add the sugar while stirring. Cover and cook for
8-10 minutes
at 750 W. Stir until you are left with a smooth, creamy mixture.
Pour over the
vegetable or chicken stock and cook, uncovered, for 5-6 minutes at 750 W.
An extra
special touch:
Add fresh
basil leaves and freshly ground pepper, or scramble some eggs and add them to
the soup before serving.
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