This fresh and simple tomato soup recipe is perfect for using up a glut of homegrown tomatoes.
Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft.
Add the tomatoes and sugar. Season with salt and pepper, 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 basil, stir in just before serving.