Saute the vegetables in the olive oil until they soften and start to brown. Be careful because too much browning will make it bitter. Chop up the tomatoes and add the soup. Add the stock. Simmer until the carrots are soft. Pass through a Foley mill or coarse sieve. Season to taste with the salt, pepper and sugar.
I like to serve it barely warm with a drizzle of cream over the top. I accompany it with foccacia and a salad made of lots of different greens, sprinkled with walnuts and vinaigrette dressing.
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