Emergency tomato soup

Gavin Victor

olive oil for frying
2 onions
2 carrots
2 chicken stock cubes
750 ml hot water
820 g whole peeled tomatoes
200 g tomato purée
5 ml sugar
salt and milled pepper
6 fat cloves garlic
10 basil leaves

Heat oil in a pot, add onions and carrots and sauté for five minutes. Dissolve stock cubes in water and add together with remaining ingredients, except garlic and basil. Bring to the boil, reduce heat and simmer for about 45 minutes.

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