Tomato Soup

Instructions:

1. Peel and chop the onions, carrots, and garlic.
2. Peel the tomatoes and cut each tomato into quarters and slice off any hard cores.
3. Chop one celery stick roughly the same size.
4. Heat the olive oil in a large saucepan over medium heat.
5. Add the onions, carrot, celery, and garlic to the saucepan and cook until they are soft and translucent.
6. Add the chopped tomatoes to the saucepan and let it cook for 10 minutes.
7. Add the sugar, salt, and black pepper to the saucepan and stir well.
8. Slowly pour in the 1.2 litres/2 pints hot vegetable stock( made with boiling water and four rounded tsp bouillon powder), stirring at the same time to mix it with the vegetables.
9. Turn up the heat as high as it will go and wait until everything bubbles, then turn the heat down to low again.
10. Using an immersion blender, puree the soup until it is smooth.