Cream Of Tomato Soup Recipe

How to make Cream of Tomato Soup

1. In your soup pot lightly cook onion in butter and oil.
2. Cut fresh tomatoes in half and scoop out seeds with finger, throw away seeds and add roughly cut tomato flesh to pot.
3. Cook for 10 minutes on a low heat, stirring occasionally.
4. Add in tomato paste. Mix flour with same amount of stock in a small bowl until there is no lumps. Add to pot and stir in the rest of the stock slowly. Simmer for 30 minutes stirring occasionally.
5. Remove from heat and blend in your blender, a few cupfuls at a time. 
6. Return blended mix to a pot and heat. Add sugar, make sure mixture is not boiling, add milk and cream. Taste mixture and add a little salt to taste.
7. Serve garnished with fresh herbs.