• 2 Tbsp (27 g) extra-virgin olive oil
• 4 carrots, peeled and roughly chopped
• 4 stalks celery, roughly chopped
• 4 onions, roughly chopped
• 4 cloves garlic, chopped and loosely packed

Add to large pot and cook on medium heat for about 15 minutes until carrots are soft but still holding their shape.

• 3 L (3.04 kg) chicken stock (low-sodium)
• 2 cans stewed whole tomatoes
• 12 large tomatoes
• 1 Tbsp, 1 tsp (17 g) sugar

Pour in stock, tomatoes, and sugar. Bring to boil then reduce heat and simmer for 10 minutes.