Tomato Soup with Italian Vegetables

Cut the puff pastry in half. Spread the cheese and thyme over one half and season with salt and pepper. Place the other half on top, press together carefully, then cut downwards into long strips of around 2cm width. Hold one of the strips at both ends and carefully twist one end several times so as to make a cheese straw. Repeat this for the rest of the strips, then transfer to a parchment-lined baking sheet and bake for 13 - 15 minutes.

Heat a light drizzle of olive oil in a soup pot over medium-high heat. Fry the garlic for 1 minute, then add the vegetable mix and tomato paste and fry for 2 minutes. Add the fresh tomato cubes and chopped tomatoes and fry for another 1 - 2 minutes. Add the honey and the water, then crumble in the stock cube (see pantry for amounts) (see TIp). 

Health tip: If you're watching your salt intake, omit the stock cube. 

Finally, add the bay leaf and Sicilian herbs, mix well and then allow the soup to simmer gently for 15 - 20 minutes over low heat. Remove the bay leaf from the soup, then taste and season with salt and pepper as needed. Add some more water if the sauce is too thick for your liking.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!

Take the soup off the heat and serve in bowls or deep plates. Garnish with the basil crème and the crème fraîche.