Creamy tomato cheese soup

• *** ## Ingredients (1 servings)**

Creamy tomato cheese soup

Ingredients (1 serving)

• 2 teaspoons margarine
• 1 medium onion, chopped
• 1 garlic clove, crushed (optional)
• 1 pound (480 g) tomatoes, skinned and chopped
• Or use 14 oz (420 g) canned chopped tomatoes
• 1 large carrot, chopped
• 1 pint (600 ml) vegetable stock
• 4 oz (120 g) low-fat soft cheese
• Salt and pepper
• Chopped fresh basil or parsley to garnish

Instructions

1. Melt the margarine in a large saucepan and saute the onion and garlic for 3 minutes until softened.
2. Add the tomatoes and carrot and cook for 2 to 3 more minutes stirring constantly.
3. Add the vegetable stock and bring to the boil. Reduce the heat and simmer covered for 20 minutes or until the vegetables are tender.
4. Blend the soup until smooth in a liquidiser or food processor.
5. Return to the saucepan and add the cheese, stirring to melt.