Creamed Tomato Soup

• 8—10 Blush tomatoes (peeled or chopped)
• 30 grams of flour
• 1 large chopped onion
• 1 tsp. butter
• 1 tbs. chopped parsley
• Salt, pepper
• tsp. sugar
• ½ cup of cream

1. Sauté onion in butter, then sprinkle in the flour, stir well and continue cooking for 3 minutes taking care not to brown the onions.
2. Add the tomatoes, salt, pepper, sugar and parsley. Simmer until soft. Then add 1¼ litres of chicken stock and cook for 30 minutes.
3. Blend, then add butter and cream. Do not blend if you desire a more textured soup.
4. Serve hot with crusty bread. Garnish with extra parsley or basil if desired.