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