Tomato soup

Serves 2-4


  • 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


  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!

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