Tomato Soup

• 1 ½ lb. fresh tomatoes, cut in quarters
• 2 or 3 onions, finely chopped
• 1 medium sized potato, roughly chopped
• 1 medium sized carrot, roughly chopped
• ½ oz. sun-dried tomatoes
• 2 or 3 bay leaves
• 2 sticks of celery, finely chopped
• 1 to 2 tsp powder of vegetable stock
• 1 to 2 cloves of garlic
• 2 tbsp fresh basil, chopped (or 1 to 2 tsp dried basil)
• 10 oz. milk (optional)
• 4 to 5 oz. cream (optional)

Heat a little olive oil in a pan and saute the onion, carrot, garlic and celery for five minutes. If you are using dried basil, put it in now. Then, add the potato and continue sautéing a little more. When the potatoes begin sticking in the pan, add the fresh tomatoes, sun-dried tomatoes and bay leaves. Then add enough stock or water so that it just covers the tomatoes. Bring to a boil, then lower the heat and cook until the vegetables get tender, say about for half an hour.

Then, remove the bay leaves, and blend the soup into a smooth consistency. To get the desired consistency, add more water and milk or cream. Season the soup according to taste. Remember, the soup must not be boiled once the cream or milk is added. This soup is very delicious even without the cream or milk. You can just add some more water.

Stir some of the freshly chopped basil into the soup, and sprinkle the rest of it as garnish.