A lovely rich tomato soup, which contains four different vegetables. The fresh thyme and basil add a beautiful flavour to the soup.
|1 tbsp||olive oil|
|1||small red onion, peeled and chopped|
|½||red pepper, diced|
|1||small carrot, grated|
|1 clove||garlic, crushed|
|1 x 400g (14oz)||tin chopped tomatoes|
|2 tbsp||tomato purée|
|1 tsp||fresh thyme leaves|
|300ml (½ pint)||vegetable stock|
|2–3 tbsp||double cream|
|Salt and freshly ground black pepper|
|Few basil leaves, shredded|
You will need a blender.
Heat the oil and sauté the onion, pepper, carrot and celery. Cook for 5 minutes. Add the garlic, the chopped tomatoes, then the tomato purée, sugar, thyme and stock. Bring to the boil and simmer covered with a lid for 25–30 minutes. Whizz until smooth. Season to taste and stir in the cream and basil.