Ingredients

• 60 g (2 oz) butter or margarine
• 230 g (8 oz) onions, finely chopped
• 230 g (8 oz) carrots, thinly sliced
• 60 g (2 oz) rindless streaky bacon, chopped
• 3 tablespoons flour
• 0.9 kg (2 lb) ripe tomatoes, skinned
• 1 to 2 teaspoons tomato purée
• 850 ml (1½ pt) chicken stock
•   bouquet garni
•   salt, pepper and cayenne, to taste
• 140 ml (¼ pt) double cream

Method

1. Melt the butter, add the onions, carrots and bacon and cook over medium heat for about 5 minutes, stirring frequently, until golden brown and softened.
2. Add the flour and stir over a low heat for 1 minute.
3. Quarter the tomatoes and add to the pan with the tomato purée. Cook for 1 minute then add the stock, bouquet garni and seasoning.
4. Bring to the boil, then cover and simmer gently for 30 minutes, stirring frequently. Cool slightly.
5. Discard the bouquet garni, then purée the soup. Strain into a clean pan.
6. Taste and adjust the seasoning, adding more tomato purée if necessary. Reheat and serve with the cream swirled through the soup.

Notes