3 tablespoons olive oil
1 large carrot, finely diced
1 rib celery, finely diced
1/2 sweet red bell pepper, finely diced
1 medium onion, finely diced
2 cloves garlic, minced
1/2 cup dry sherry
3 cups canned whole tomatoes, with juice
2 cups strong vegetable stock
1 bay leaf
salt and pepper, to taste
vegan sour cream, to serve, optional
1. Sauté all vegetables with oil in a soup pot until they start to collapse and sweat.
2. Add wine, tomatoes, broth, and bay leaf; cover and simmer until veggies are tender.
3. Blitz in blender until smooth. Season with salt and pepper. You may need to add more stock if it's too thick.
If you want to get fancy, you can serve it with a dab of "sour cream" in each bowl.
Source of recipe: I made up this recipe on a cold day when I wanted comfort food.