Ingredients<o:p></o:p>

• 1 1/2 Lbs Tomatoes <o:p></o:p>
• 1 small white onion (tennis ball size) <o:p></o:p>
• 1 small potato (ditto above) <o:p></o:p>
• 2 tbsp Tomato Ketchup <o:p></o:p>
• 1 tbsp Tomato Puree <o:p></o:p>
• 1/2 pint vegetable stock <o:p></o:p>
• 1 tsp olive oil <o:p></o:p>
• Sprigs of fresh Basil (optional) <o:p></o:p>
• Whipping cream (optional) <o:p></o:p>

Method<o:p></o:p>

Finely chop the onion, peel the potato and dice and roughly chop the tomatoes.<o:p></o:p>

In a large saucepan lightly fry the onion in the oil until translucent not browned. Add the tomatoes and place a lid on the pan and gently simmer for 10 minutes.<o:p></o:p>

Add the diced potato and stock and simmer with a lid off for further 10 minutes. (I simmered for a little longer to allow the potato time to cook.)<o:p></o:p>

Remove from the heat and blitz with a hand blender taking care not to scald yourself.<o:p></o:p>

Pass the mixture through a fine sieve and discard the waste.<o:p></o:p>

Replace the pan on the heat and add the Ketchup and tomato puree. Heat for 2 minutes but do not allow to boil - stirring constantly.<o:p></o:p>

Serve with a swirl of cream and basil sprig.<o:p></o:p>

Notes:<o:p></o:p>

This soup is great for freezing or will keep in the fridge for a couple of days. I put it in a flask, with a good pinch of cayenne pepper and take it to the allotment on cold days in the winter.<o:p></o:p>