Rich tomato and thyme soup
Serves 4
A little effort
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Perfect for blowing the cobwebs away, this warming soup features plum tomatoes, carrot and thyme. Finish by stirring through crème fraîche and serve with plenty of crusty bread.
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- 1 onionroughly chopped
- 2 cloves garliccrushed
- 1 carrotdiced
- oil olive
- from 2 sprigs thyme leaves
- 750ml chicken or vegetable stock
- 2 × 400g tins plum tomatoes
- 1 tbsp tomato purée
- ½ 200g tub half-fat crème fraîche
Nutrition: per serving
- kcal170
- fat8.4g
- saturates2.8g
- carbs13.7g
- fibre3g
- protein10.9g
- salt1.21g
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Cook the onion, garlic and carrot in 1 tbsp oil until softened, about 5 minutes.
Add the thyme, stock, tomatoes and tomato purée, and simmer for 15 minutes until slightly thickened.
Pour into a liquidiser and blend until smooth. Stir in the crème fraîche and serve.
