1.Sauté a finely chopped onion, 2 cloves of garlic and 2 small diced carrots in some oil until the onion goes soft. 2.Add a can of chopped tomatoes, 3 cups chicken stock, 1 teaspoon sugar and season with salt and pepper. 3.Let me soup simmer 20 minutes on low heat. 4.Just before serving sprinkle some parmesan and pine nuts on slices of baguette and roast in the oven. 5.Spoon the soup into bowl and serve with the toast. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.