2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
750g fresh ripe tomatoes
1 x 400g tin tomatoes
1 litre chicken stock
1 cup water
1. Heat olive oil in a large saucepan.
2. Saute onion, carrot and garlic for 5 minutes.
3. Add sliced, unpeeled tomatoes and cook for 5 minutes. Add the tomatoes,
chicken stock and water.
4. Bring to boil. Reduce the heat and simmer for 30 minutes.
5. Remove from heat and allow to cool.
6. Puree and season to taste.
To serve, drizzle extra olive oil over soup if desired and sprinkle with grated parmesan cheese, or add a dollop of sour cream.
