Tomato Soup

• 1 onion, peeled and roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 clove of garlic

Gently cook the onion, carrot, garlic and thyme in the olive oil for about 5 minutes, until they begin to soften. Add the tomato purée, tomatoes and flour, stir well and cook for 2 minutes. Gradually stir in the vegetable stock, then bring to the boil and simmer for 45-50 minutes. Purée in a blender until smooth, then pass through a fine sieve. Stir in the basil and season with salt and pepper