This soup is wonderfully smooth and full of flavour. Make a double batch and freeze the extra for later.

Ingredients

• 15 ml (1 T) butter
• 15 ml (1 T) olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stick, chopped
• 2 garlic cloves, chopped
• 15 ml (1 T) parsley, chopped
• 4 x 400 g cans Rhodes Quality Tomatoes Chopped and Peeled
• 1 litre (4 C) prepared chicken stock
• 125 ml cream (optional)
• salt and pepper

Method

1. Heat the butter and oil, add the onion, carrots and celery and fry until soft.
2. Stir in the garlic, parsley, Rhodes Quality Tomatoes Chopped and Peeled and stock and bring to the boil then simmer for 30 minutes.
3. Puree the soup, stir in the cream (if using) and season to taste.
4. Serve piping hot with warm, crusty bread.