Tomato Soup + Cheese Toast

Tomato Soup and Cheese Toast
because it was too cold outside tonight

Tomato Soup:
1 tablespoon olive oil
2 tablespoons tomato paste
1 large onion, sliced or diced (cut to a size you want to eat in soup)
1 large carrot
0.5 teaspoon dried thyme
3 cups tomato, peeled, seeded and diced
2-3 cups vegetable stock (I used 3 cups boiling water + 1 knorr vegetable boullion cube)
parsley for garnish

Heat olive oil on medium heat, add tomato paste and cook for about a minute. Add carrot and onion, saute until the vegetables begin to soften. Add the tomato and thyme and cook for 10-15 minutes until the tomatoes fall apart. Add the vegetable broth and cook for about 5 more minutes to bring the whole pot to temperature. Garnish with parsley.

(3 servings of soup, info per serving)
cals: 101
carbs: 15 grams
fat: 1 grams
protein: 2 grams
fiber: 5 grams
iron: 4%

For the cheese toast, I stopped by Central Bottle and taste-tested some cheese until I decided on the gruyere (label says Gruyere Reserve Raw Milk, Switzerland). Slice it then, put it on some Iggy's bread and pop it in the toaster oven for a few minutes. Dunk with the soup.