Tomato Soup

750 g ripe tomatoes
2 tablespoons olive oil
1 onion, thinly sliced
1 clove garlic, crushed
1 tablespoon tomato sauce
1 carrot, finely chopped
500 ml vegetable or chicken stock
1 teaspoon sugar

Make a slit in the tomatoes and microwave them at 750 W for 6-8 minutes, until they are easy to peel. Peel and dice the tomatoes.
 Place the oil, onion and garlic in a shallow microwaveable tray. Cook uncovered for 3-4 minutes at 750 W.
 Add the tomato sauce, the diced tomato and the chopped carrot, cover and cook for a further 4-5 minutes at 750 W.
Add the sugar while stirring. Cover and cook for 8-10 minutes at 750 W. Stir until you are left with a smooth, creamy mixture.
Pour over the vegetable or chicken stock and cook, uncovered, for 5-6 minutes at 750 W

An extra special touch: 
Add fresh basil leaves and freshly ground pepper, or scramble some eggs and add them to the soup before serving.