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Ingredients
- onion 1, roughly chopped
- garlic 2 cloves, crushed
- carrot 1, diced
- olive oil
- thyme leaves from 2 sprigs
- chicken or vegetable stock 750ml
- plum tomatoes 2 × 400g tins
- tomato purée 1 tbsp
- half-fat crème fraîche ½ 200g tub
Method
-
Step 1
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.
Nutritional Information
- Kcals 170
- Carbs 13.7g
- Protein 10.9g
- Fat 8.4g
- Salt 1.21g
- Saturates 2.8g
- Fibre 3g
