Creamy tomato soup
Ingredients
2 oz/55 g butter1 onion, chopped finely
1 lb 9 oz/700 g tomatoes, chopped finely
salt and pepper
2 1/2 cups hot chicken or vegetable stock
pinch of sugar
generous 1/2 cup light cream
2 tbs shredded fresh basil leaves
1 tbs chopped fresh parsley
Instructions
1) Melt half the butter in a large, heavy-bottom pan. add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until softened. add the tomatoes, season to taste with salt and pepper, and cook for 5 minutes2) pour in the hot stock, return to a boil, then reduce the heat and cook for 10 minutes
3) push the soup through a strainer with the back of a wooden spoon to remove the tomato skins and seeds
4) return to the pan and stir in the sugar, cream, remaining butter, basil, and parsley. heat through briefly, but do not let boil. ladle the soup into warmed bowls and serve immediately