A simple tomato soup with thyme flavour for interest.
750g Roma Tomatoes
1 large carrot
Small bunch of thyme (2tbsp)
1 clove garlic
70g tomato puree
2 beef stock cubes
2tbsp olive oil
Salt & Pepper to taste
Cut the tomatoes in quarters. Cut out the white hard cores. Dice the onion and the carrot. Finely chop the thyme.
Dissolve the 2 stock cubes in 750ml of very hot water.
Heat the olive oil in a soup pan on a medium flame. Add the tomato puree and fry for 1 minute. Cut or press the garlice and add this to the puree. Add the onion, chopped carrot. Add salt and pepper. Cook until the onion is soft.
Add the stock, the tomatoes and thyme and bring to cook on a high heat for 10-15mins. The tomatoes shoudl start to fall apart. Add the sugar.
Take the mixture off the heat. Puree with a blender.