This is a classic soup and often a firm favourite of even the most picky diner!
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Melt the butter in a pan
Add the onion and carrot, brown lightly
Mix in the flour and cook to a sandy texture
Remove from the head and add the tomato purée
Return to heat
Gradually add the hot stock and stir to the boil
Add the seasoning
Simmer for approx. 1 hour
Use a stick-blender to purée the soup
Add a tablespoon of vinegar and sugar
Season to taste
To garnish use double cream flicked using a spoon
To add bulk use celery/more carrots and onions/chopped tomatoes from a tin.
For cream of tomato use less stock initially, and after blitzing add milk or cream (half a pint for the former, a quarter for the latter)
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