2 onions peeled and chopped
1 carrot peeled and diced finely
1 clove garlic peeled and crushed
1 stick celery finely chopped
2 tbsp olive oil
450g/1lb fresh ripe tomatoes, skinned and halved
1 litre/1¾ pints vegetable stock
1 pinch of stevia to taste
Salt and freshly ground black pepper
Handful fresh basil, coriander or tarragon shredded (optional)
Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.
Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the herbs, stir in at the end.
Portion contains 5.6g of sugar compared to 9.7g for ½ can creamed tomato soup