Mediterranean Tomato Soup - cooking recipe

Ingredients

2 None green onions
3 tbsp olive oil
1 None garlic clove, crushed
1 can (14 oz) diced tomatoes
1 tbsp sun-dried tomato paste
2 cups vegetable stock
1 tsp ground paprika
1 small zucchini, diced
3 oz cherry tomatoes, quartered
1 can (15 oz) white beans, drained
6 sprigs thyme, coarsely chopped
None None Pinch sugar

Preparation

Slice the green onions, keeping the green and white parts separate. Heat 1 tbsp of the oil in a saucepan on medium-high heat. Cook the white parts of the onions with the garlic for 1 min. Stir in the tomatoes, tomato paste, stock and paprika. Bring to a simmer. Reduce heat to low; cover and simmer for 20 mins.
Heat the remaining 2 tbsp oil in a skillet on medium heat. Cook and stir the zucchini for 5 mins. Add the cherry tomatoes, beans, thyme and green parts of the onions. Cook and stir for 1 min. Season with salt and pepper.
Blend the soup using a food processor or immersion blender. Return to the saucepan. Stir in the sugar and season to taste. Simmer until heated. Ladle into soup bowls. Spoon the cherry tomato mixture on top to serve.