Serves 8

3 medium onions, chopped
3 ounces butter
3 ounces flour
2 quarts chicken stock
12 medium tomatoes, quartered
1 tablespoon tomato paste
1 cup heavy cream


In a soup pot, cook onion in butter over medium heat until onions are translucent.
Stir in flour. Cook for 5 minutes. Whisk in chicken stock. Add tomatoes and tomato paste.
Simmer for 1/2 hour. Strain soup through a fine strainer.
Stir in the cream just before serving. Heat and serve hot.