TOMATO SOUP
| 2 Medium | Onion, peeled and chopped |
| 2 tbsp | Vegetable oil |
| 3 lb | Tomatoes, roughly chopped |
| 2 Pint | Chicken stock |
| 1 tbsp | Tomato Puree |
| Salt and Pepper | |
| 1 tsp | Italian seasoning |
| Fry onion gently in oil until soft. |
| Add tomatoes, stock, seasoning and bring to the boil. |
| Cover pan and simmer for 30 - 35 minutes. |
| Sieve soup and return to rinsed pan. |
| For cream of tomato soup stir in 50ml double cream and reheat soup very gently without boiling. Garnish with a swirl of cream. |
| Reheat, adjust seasoning if necessary and stir in sugar. |