1 Onion finely chopped
2 cloves of garlic
2 sticks of celery finely chopped
1 Carrot grated
1 x 400g can chopped tomatoes
200g low-fat natural fromage frais
1ltr water or vegetable stock
salt and pepper
Add some olive oil to a saucepan and fry the Onions, Garlic, Celery and carrot for 2 to 3 minutes.
Add the water or vegetable stock and tomatoes, bring to the boil. Reduce the heat and simmer for 20 minutes.
Remove from the heat and season. Using a hand blender puree the soup.
Stir in the fromage frais and serve with a rustic bread.