Tomato soup is the one dish I grew up with, of course it was my mum’s version but I still have fond memories of it. As globalization caught up with us, so did packaged foods; quite frankly I can never get myself to opening up a pack of Knorr soups and honestly enjoying it, hence I always take the trouble to make a soup from scratch, it may see unnecessary to some, but trust me its worth the effort. This is a cream soup and all of these have once common ingredient, cream! It may not be the most healthy but its delicious. I will feature the Tomato Bullion with Pesto, which is much healthier, but sometimes its all about decadence. Hope you like this recipe. Enjoy!

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Yield: 1-ltr. Portion size: 250-ml
INGREDIENTS
2-tbsp. Onion, diced
1-tbsp. Carrot, diced
1-tsp. Celery stalk, diced
1-tbsp. Flour
1-tbsp. Butter
500-ml. Vegetable stock OR Chicken stock
200-g Tomatoes, deseeded, skinned
200-ml Tomato puree
1 Bay leaf
1 Clove
Pinch of Thyme
2 Peppercorns, bruised
300-ml Whole Cream
Salt to taste
White pepper to taste

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PROCEDURE
1. In a heavy saucepan, add the butter and melt, now add the onion, carrot and celery. Sweat on a low flame until lightly softened.
2. Add the flour and make a roux, continue stirring and cooking the roux for a few minutes.
3. Gradually add the stock, mixing well, using a wire whip bring the liquid to a boil, stirring while it thickens.
4. Add the tomatoes, tomato puree, bay leaf, thyme, clove and peppercorns, bring to a boil and then simmer for 20-mins.
5. Now strain the soup through a sieve, pressing down on the veggies with a ladle forcing out all the juices and pulp.
6. Bring the soup back to a boil in the saucepan, then reduce to a simmer.
7. Pour the cream into another sauce pan and bring it to a gentle boil, turn it off.
8. Add the cream sauce, keep stirring with a whip as you slowly add the cream sauce to the soup, it it becomes too thick, thin it out with a little stock, turn off the heat.
9. Season with salt and white pepper.