Finely dice the onion.
Peel and mince the garlic.
Peel and cut the carrots into medium sized dice.
Cut the cherry tomatoes into quarters.
Rinse and drain the kidney beans.
Heat Olive Oil (2 tablespoon) in a large saucepan. Fry Onion (1), Garlic (2 clove), and Carrot (2) until fragrant, about 5 minutes.
Add the Cherry Tomato (400 gram), Canned Tomato Purée (200 gram), Low-Sodium Vegetable Broth (3 cup), Dried Basil (1 teaspoon), Dried Oregano (1 teaspoon). Simmer on a medium-low heat for about 20 minutes, or until the carrots are tender.
Mix Corn Flour (4 tablespoon) with a bit of warm water until dissolved. Add the cornflour mixture, and simmer until the soup is thick and glassy.
Add Salt and Pepper (to taste). Depending on the tartness of the tomatoes, it may need Honey (2 teaspoon) to balance the acidity.
Stir in the Red Kidney Beans (400 gram). Spoon into soup bowls and serve hot. Enjoy!