Quick Tomato Soup

2 tbs

Butter or vegetable oil

1

Small onion, roughly chopped

1

Carrot, peeled and roughly chopped

2

Medium cloves of garlic

1/4 tsp

Dried thyme

1/4 tsp

Crushed red pepper

1

28 ounce can crushed tomatoes with puree

2 cups

Chicken or vegetable stock or water

Heavy cream, for serving (optional)

Salt and pepper, to taste

In a food processor, mince the onion, carrots and garlic.

Melt the butter in a saucepan over medium-high heat. Fry the minced onion, carrot and garlic with a dash of salt until most of the liquid has evaporated. Add thyme and crushed pepper and fry for 30 seconds. Add the tomatoes and stock or water and bring to a boil. Cover, and simmer for 20 minutes.

Ladle into bowls, stirring in 1 teaspoon of cream per bowl.