2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 large onion, diced
1 carrot, diced
Salt and freshly ground black pepper
4 cups roasted canned tomatoes (include the juice)
½ teaspoon dried basil
1 cup vegetable stock
1 teaspoon sugar (if needed)
Put the oil in a large, deep saucepan over medium heat. When hot, add the tomato paste and let it cook for 1 minute. Add the onion and carrot; sprinkle with salt and pepper and cook until the onion begins to soften, about 5 minutes.
Add the tomatoes, basil and stock and cook, stirring occasionally, 10-15 minutes. When the soup is done, puree it in a blender or with an immersion blender.
Cook's note: For creamy tomato soup: Substitute 2 tablespoons butter for the olive oil and 1 cup cream or half-and-half for the stock, adding just before pureeing.
Adapted from Mark Bittman's "How to Cook Everything Vegetarian"