As requested, below is recipe for tomato soup. We usually treble the 
quantities - gives us 9 pints of soup.

25g/1oz butter
1 onion, chopped
1 carrot, chopped
45g/3tablespoons flour
1 litre/2 pints chicken stock
4 white peppercorns
1 teaspoon salt
1 tablespoon sugar
750g/1.5 lbs tomatoes, chopped roughly

Melt butter in deep saucepan, add onion and carrot and cook slowly until 
golden brown

Add flour and mix. Gradually add stock, stirring continually to avoid lumps; 
then add remaining ingredients.

Cover, bring to the boil and simmer over a low heat for 1-1.5 hours.

Blend to a creamy consistency. I usually then sieve it to get rid of the 
seeds etc.

A delicious soup and the bonus is that you don't need to skin the tomatoes.
Regards
Jeanne

Pete Stockdale wrote:
> "Pete C"  wrote in message
> news:6kplv6F9686hU1@mid.individual.net...
>> Pete C wrote:
>>> Jeanne Stockdale wrote:
>> snippy
>>
>> Modified a bit. To stop boiling on lowest stove setting, I removed
>> the lid. Consequently, it reduced quite a bit, so made up half pint
>> Oxo 'Italian' herb and spice cube. The basil in it certainly tops
>> off the flavour.....delish! :)
>> --
>> Pete C
>> London UK
>
>
> Glad you are happy.
> How much have you made ?

Ended up with 1.5 lts :)
-- 
Pete C
London UK