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Recipe by olive magazine

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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.
2. Pour into a liquidiser and blend until smooth. Stir in the crème fraîche and serve.

Per serving

170 kcalories, protein 10.9g, carbohydrate 13.7g, fat 8.4 g, saturated fat 2.8g, fibre 3g, salt 1.21 g

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• Tora

  15 October 2008

  Tora rated and commented on this recipe

  

  Was not as "rich" as expected, but quite bland. Don't know how it could be saved so probably won't make it again.

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• Lynsey

  15 October 2008

  Lynsey rated and commented on this recipe

  

  Extremely quick to make and tasty. I missed out the creme fresh. Use good quality tinned tomatoes and season to taste.

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• Anna Lefley

  02 November 2008

  Anna Lefley rated and commented on this recipe

  

  This soup was very easy to make and very tasty. We used tinned chopped tomatoes and didn't blend it too much which gave it a nice texture.

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• Anne

  08 November 2008

  Anne rated and commented on this recipe

  

  I love this recipe, very quick & easy to make. If it seems bland, try adding a pinch of sugar to bring out the sweetness of the tomatoes. I usually add a few chilli flakes for a background kick. Or add a dash of Worchestershire sauce & back pepper before serving.

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• Jaqi

  18 November 2008

  Jaqi rated and commented on this recipe

  

  This was a lovely quick and essay soup, if a little bland in flavour. I added plenty of seasoning and some Worchestershire sauce which perked up the flavours a bit. Next time, I'll use better quality tinned tomatoes as well.

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• Okie

  10 May 2009

  Okie commented on this recipe

  This was tasty, but I'd add some sugar next time to take some of the tartness off the tomatoes. It worked well with some baby spinach leaves added too which needed using up.

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Ingredients

• 1 onion , roughly chopped
• 2 garlic cloves , crushed
• 1 carrot , diced
• olive oil
• 2 sprigs thyme , leaves only
• 750ml chicken or vegetable stock
• 2 x 400g tins plum tomatoes
• 1 tbsp tomato purée
• ½ 200g tub half-fat crème fraîche

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 onion , roughly chopped
• 2 garlic cloves , crushed
• 1 carrot , diced
• olive oil
• 2 sprigs thyme , leaves only
• 750ml chicken or vegetable stock
• 2 x 400g tins plum tomatoes
• 1 tbsp tomato purée
• ½ 200g tub half-fat crème fraîche

Per serving

170 kcalories, protein 10.9g, carbohydrate 13.7g, fat 8.4 g, saturated fat 2.8g, fibre 3g, salt 1.21 g

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