Serves 2-4

• 1 tbsp olive oil
• 2 Garlic cloves, pressed
• 1 large onion, chopped
• 1 carrot, chopped
• 2 400g tins plum tomatoes
• 1 vegetable stock cube
• 1 tbsp dried basil or oregano
• 100g reduced fat crème fraiche

1. Heat the oil in a large saucepan and fry the onions and carrots for 5 minutes until starting to soften. Add the garlic and cook for another couple of minutes.
2. Pour in the tomatoes, crumble in the stock cube and sprinkle in the herbs. Bring to the boil.
3. Turn down to low heat and simmer for 20 minutes. Season with salt and pepper to taste.
4. Pour into a blender and blitz until smooth.

This is a great recipe if you are watching the calories, as it does not compromise on taste.

It is also a great starter fro a dinner party as it tastes quite light and can be made in advance and heated up.