The BEST quick and easy, healthy tomato soup recipe made with canned tomatoes, red kidney beans and lots of fresh veggies!
Heat olive oil in a large saucepan. Fry onion, garlic and carrots until fragrant, about 5 minutes.
Add the cherry tomatoes, tomato puree, vegetable broth and herbs. Simmer on a medium-low heat for about 20 minutes or until the carrots are tender. Stir in the cornflour mixture (optional), and simmer until the soup is thick and glassy.
Add salt and pepper to taste, and depending on the tartness of the tomatoes it may need 1 - 2 tsp honey to balance the acidity.
Stir in the kidney beans, spoon into soup bowls and serve hot.