Cream of Tomato Soup Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine

2 onions, chopped
1 garlic clove, crushed
1 celery stick, chopped
1 kg/2.2 lb tomatoes, skinned and chopped
2 carrots, chopped
1.75 liters/3 pts/7.5 cups Vegetable Stock
Salt and freshly ground black pepper

150 ml/0.25 pt double (heavy) cream

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the onions, garlic and celery until soft but not brown. Add the remaining vegetables and the stock, bring to the boil, cover and simmer for 30 minutes until all the vegetables are tender. Puree in a food processor or blender, then return the soup to the pan. Season to taste, stir in the cream and reheat gently before serving.