Tomato soup

• Serves 4
• 10 mins to prepare and 50 mins to cook
• 134 calories/serving
• Healthy
• Vegetarian
• Gluten-free

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 tbsp red wine vinegar
• 3 x 380g packs tomatoes on the vine, quartered
• 2 tbsp tomato purée
• 1 tbsp light brown sugar
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1 gluten-free vegetable stock cube, made up of 500ml hot water
• 2 tbsp half fat crème fraîche
• handful fresh basil leaves

Directions

1. In a large saucepan, heat 1 tablespoon olive oil over medium heat.
2. Cover and cook for 8-10 minutes, until the onion, carrot, and garlic are cooked and starting to color.
3. Stir in the tomatoes, tomato purée, sugar, red wine vinegar, and bay leaf, then cover and cook for 10 minutes, or until the tomatoes soften.
4. Bring the stock to a boil in the pan, seasoning with salt and pepper.
5. Reduce to low heat and cook for 30 minutes, uncovered, until the tomatoes have totally collapsed.
6. Remove the soup from the heat, discard the bay leaf, and mix until smooth with an electric hand whisk.
7. Adjust the seasoning to taste.
8. Pour the soup into four dishes and garnish with a swirl of crème fraîche and basil leaves.

Tip: Simply replace the swirl of crème fraîche with a dollop of dairy-free yogurt or serve with only the fresh basil to make this soup vegan.