30g                       butter or margarine

1                           onion (chopped)

900g tomatoes (quartered)

2 carrots (chopped)

500ml chicken stocks

2tbsp chopped fresh parsley

1/2tsp fresh thyme leaves or dried thyme

85ml whipping cream (optional)

salt and pepper

methods:-

- melt the butter or margarine in a large sauce pan. add the onion and cook till softened, about 3-5 mins.

- stir in tomatoes, carrots, chicken stocks,thyme and parsley then bring to boil. reduce the heat, put the lid on and simmer till tender about 15-20mins.

- puree the soup in a vegetable mill, blender or food processor. sieve them to discard any impurities, then pour the pureed soup onto a clean sauce pan.

- cream can be stirred in, if using. if not, just reheat the soup gently. season with salt and pepper.

- serve hot ans sprinkle with a little more thyme or parsley for garnishing.