500 gm red ripe tomatoes, peeled and chopped
1 medium carrot, chopped
1 medium onion, chopped
1 chicken stock cube
2 tbsp cream
salt + pepper + 2 bay leaves
Combine onion and carrot with half a cup of water.
Stir constantly over heat until onion is soft.
Add tomatoes, 2 1 / 2 cups of water, the stock cube and the bay leaves.
Bring to the boil then simmer for 20 minutes. Remove bay leaves.
Blend or process tomato mixture until smooth.
Bring back to the boil and season to taste.
Stir in the cream and serve with crusty bread or with crouton.
Sprinkle a spoonful of grated yellow cheese or mozarella on top of each serving [ optional ]
