Sauté onion, carrot, and garlic in oil over low heat until soft. Add chopped tomatoes, vegetable stock, sugar, pepper to taste. Simmer for 30 minutes.
Serve with a garnish of fresh basil and homemade croutons, or purée in a blender to freeze and save to enjoy later.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
Why not try this quick and easy Piccolo tomato and red onion salad for a healthy alternative.