Sun-blushed tomato and red onion soup

Ingredients

dash olive oil
½ red onion, finely sliced
4 sun-blushed tomatoes, chopped
300ml/½ pint hot beef or vegetable stock
30g/1oz parmesan, grated
2 tbsp pine nuts, toasted
small handful fresh parsley, chopped
salt and freshly ground black pepper

Method

1. Heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the sun-blushed tomatoes and fry for 1-2 minutes.
2. Add the stock and simmer for ten minutes.
3. To serve, pour into a bowl and scatter with grated parmesan, pine nuts, parsley, salt and freshly ground black pepper.