Tomato, potato and pesto soup
- Heat oil in a large, heavy-based saucepan. Add finely diced onion, bay leaf and 4 sprigs of thyme and cook over a medium heat for 10 minutes to soften onion.
- Add potatoes (preferably waxy), 2 x 400g cans chopped tomatoes and water and bring to the boil, then turn down the heat and simmer for 15 minutes until potatoes are tender and flavours are concentrated.
- Remove bay leaf and thyme and season with salt and pepper to taste. Serve in bowls topped with a dollop of basil pesto.