Tomato Soup

Serves 2-4

Ingredients

• 1 small onion, finely chopped
• 1 small carrot, peeled and chopped finely
• 400g (13oz) can chopped tomatoes
• 1 tbsp of tomato purée
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (optional)
• Black pepper
• 450ml of vegetable stock
• 1 garlic clove, crushed
• 1 tbsp flour
• 1 squeeze of lemon juice

For croutons

• 2 thick slices of bread
• 2 tbsp olive oil
• Salt & pepper

Method

1. Preheat the oven to 220.
2. Heat the olive oil in a saucepan over a medium heat, add the onion and carrot and cook for about 5 minutes to soften, stirring occasionally.
3. Stir in the garlic and flour, cook for a further 1 minute.
4. Add the tomato paste, thyme (if adding), stock and lemon juice to the pan and bring to the boil.
5. Reduce the heat and simmer for 20-25 minutes.
6. While the soup is simmering cut the bread into cubes and scatter them evenly on a baking tray.
7. Drizzle with olive oil and sprinkle with salt & pepper.
8. Using your hands coat the bread with the oil.
9. Bake for 8-10 minutes, or until golden and crispy.  Shake the tray every so often to ensure even cooking.
10. When the soup is ready ladle it into a blender.  Season with salt & pepper and blend until smooth. 
11. Serve the soup topped with croutons.  You could also add a dollop of sour cream for extra flavour!