Easy tomato velouté soup

Finely chop the carrots, the celery, the leeks, the onions (both dry and spring onions) and the potatoes.

Peel the tomatoes and cut them in half.

Sauté the onions, leek, celery in the olive oil over moderate heat for 7'-8' until they are translucent. Add the sugar and the tomatoes.

Cover the pot and simmer for 35'.

Blend the soup using a hand blender and season with salt and pepper.