1 carrot, grated
1 onion, chopped
25g butter
3 garlic cloves, finely chopped or crushed
A stalk of fresh thyme
2 tbsp sun-dried tomato puree (if you can't get hold of it, use ordinary puree but add half a teaspoon of sugar)
3 x 400g cans of chopped tomatoes, preferably plum
600ml vegetable stock (you can use chicken if you'd prefer)
3 tbsp single cream
Salt and pepper

1. Melt the butter in a large saucepan and add the carrot and onion with the thyme leaves. Season and put a lid on the pan while you gently cook for around 15 minutes until the mixture is soft but not coloured.

2. After 10 minutes of cooking, add the garlic.

3. Add the sun-dried tomatoes puree or sweetened puree, the cans of tomatoes and the stock and simmer for five minutes.

4. Add the cream and then blend with a stick blender or in a processor until smooth. Check seasoning.

5. Serve with a little extra cream, some crunchy croutons or just some crusty bread.