Wash your tomatoes and cut into quarters. Peel the onion and carrot and chop into small pieces. Cut the celery roughly to the same size
Heat the oil in a large pan over a low heat. When hot, add the onion, carrot and celery and mix together. Keeping on a low heat, cook the vegetables until soft. This should take roughly 10 minutes. Stir during cooking so they cook evenly and do not stick to the pan.
Once the vegetables are soft, add the tomato purée to the pan, then stir in to coat the vegetables. Add in your tomato quarters, a good pinch of sugar and a some black pepper. Roughly tear 2 bay leaves and add to the pan. Mix together, pop the lid on the pan and leave to cook over a low heat for 10 minutes. Make sure to stir ocassionally to help break up the tomatoes.
After the 10 minutes, slowly pour and stir in the hot vegetable stock to mix it with the vegetables. Leave the lid off and put the heat on full and bring to the boil. Once bubbling, turn the heat down to low and put the lid back on the pan. Gently simmer for 25 minutes, making sure to stir a few of times throughout.
Remove the pan from the heat and carefully take off the lid. Remove and throw away the pieces of bay leaf from the soup. Transfer the soup to a blender, but do not fill to the top to allow the soup to be properly blended. Blitz until the smooth, then pour the into bowl large enough to hold all of the soup. Repeat the process until all the soup from the pan has been blitzed.
Allow to cool and freeze for up to 3 months or pour back into the pan and reheat over a medium heat until the soup begings to bubble. Taste and season as necessary. If you want to darken the colour of the soup, simply add some additional tomato puree, 1-2 teaspoons and stir. Decant into bowls and serve.