I'm ill this week. Family's been taking turns being ill for the past two months and I guess it's my turn now? Some soup to help me out.
ft. Grilled Cheese, but you don't need me to tell you how to use a sandwich maker. I did, however, use Roast Garlic and Herb Butter in it, which was fantastic.

Recipe (makes approx 1.25L)

800g Tinned Chopped Tomatoes
800ml Weak Vegetable Stock
2 Medium Carrots, peeled and finely chopped
1 Medium Onion, finely chopped
3tbsp Oil
1tbsp Tomato Puree
1tbsp Dried Mixed Herbs
1tbsp Mixed Salt and Pepper
1tbsp Sugar

1. Put a large saucepan on medium heat and warm up the oil. Add the Onion and Carrot and lightly fry them for five minutes. The Onion should be turning translucent. Add the Tomato Puree and Mixed Herbs and cook for another couple of minutes.

2. Add the Chopped Tomatoes and combine. Cook the Tomatoes out for another couple of minutes before adding the Vegetable Stock.

3. Bring the pan to a boil and reduce the heat to low. Let it simmer for about half an hour, stirring every few minutes so the vegetables don't sink to the bottom and burn.

4. Once it's done cooking, remove the pan from the heat and let it rest for five minutes before blending. Blend on high for up to two minutes, or until the soup is smooth all the way through. Add salt, pepper and sugar to taste.