Recipe courtesy of Psychologies Magazine (December 2015) and taken from At Home with Umami by Laura Santtini.
Serves : 4-6
1 medium white onion, diced
2 x 400g cans chopped tomatoes
1.5 litres tomato juice
2 tblsp sugar, to taste
2 chicken stock cubes
freshly ground black pepper
1 handful flat-leaf parsley, chopped
1 handful fresh basil, chopped
Step One : Melt the butter in a large pot over a medium heat. Once melted, add the onion and cook until translucent. Add the chopped tomatoes, tomato juice and sugar. Stir to combine.
Step Two : Add the chicken stock cubes and some freshly ground black pepper and stir well. Allow the soup to boil for 20-30 minutes.
Step Three : Turn off the heat and using a stick blender, blend the soup until it is completely smooth. Stir in fresh herbs and serve.