Creamy Tomato Soup

By Craig Massey

Ingredients

• Butter
• Olive oil
• 1.5 - 2kg tomatoes, roughly chopped
• 2 onions, chopped
• 1 little pot of Leggos Tomato paste
• 1 litre of chicken stock
• 2 teaspoons of sugar
• Salt and Pepper
• Cream, most of a small bottle.

Instructions

1. Melt butter and olive oil in a dutch oven
2. Fry onions and add a hit of salt
3. Add tomatoes and cook until they are breaking down
4. Add stock salt and pepper, and cook for a while, the longer the better.
5. Remove from the heat and puree with a stick blender.
6. Add cream