Cream of Tomato Soup to the Rescue

This is a quick and easy tomato soup to rescue a sick friend when you need "first-aid soup" straight away. It is made with fresh tomatoes but, if not available, use organic low-sodium San Marzano tomatoes (30 oz can.) The best of these are imported from Naples Italy and the can will bear the DOP mark.

4 Large fresh sweet tomatoes from your garden
1 Carrot, chopped fine
1 Small onion, chopped fine
2 Tablespoons butter
1 Cup chicken stock
1 Teaspoon of triple concentrated tomato paste
¼ Teaspoon white pepper
1/8th Teaspoon garlic powder
1/8th Teaspoon of red pepper (more if you like soup spicy)
1 Tablespoon gravy flour
1/3 to ½ Cup heavy cream
Juice from one half a lemon, if soup tastes too flat
Sea Salt to taste

Sauté the carrot and onion in 2 tablespoons butter on medium in a tall sauté pan until the onion is translucent. Add can San Marzano tomatoes or chopped fresh tomatoes, chicken stock, tomato paste, garlic powder, white pepper, red pepper. Blend soup with a post blender until smooth. Cook for twenty minutes. Add 1 tablespoon gravy flour. Boil a few minutes to thicken. Taste. Correct seasoning by adding sea salt, additional pepper in needed and taste again. If too flat tasting, add lemon juice as required. Taste again. Add 1/3 to ½ cup heavy cream.

Stir and serve with a few wedges of toasted buttered whole grain bread.