Soul in a Bowl / Tomato and pea soup

The quality of the soup depends, as usual, on the use of a good stock. If you shorten the process and use a prepackaged soup mix, use as little as possible (and much less than the package recommends).

Ingredients (serves four to six):

3 tbls. olive oil2 medium onions, peeled and diced800 gr. peeled tomatoes ?(a large-sized can of peeled tomatoes will do?), chopped coarsely1 tbl. sugar1 liter beef or chicken stock2 cups of peas ?(frozen will do?)1 tbl. lemon juiceFinely ground zest from half a lemonSalt and pepperA small bunch of dill, chopped

Preparation

Heat the olive oil and add the chopped onions. Saute lightly until soft, but not golden. Add the tomatoes and cook for a minute or two. Add the sugar and the stock, and bring to a boil. Cover and cook over a low flame for about 20 minutes. Puree the soup in the pot with a stick-blender (if you don't have one, a regular blender or food processor will do). Bring to a boil again and add the peas. Cook until almost finished, 3 to 5 minutes. Season with lemon juice, zest, salt and pepper. Pour into bowls and sprinkle over with a little chopped dill.