Fresh Tomato Soup

1 tablespoon (20g) butter or margarine

2 cloves garlic, chopped

2 onions, roughly chopped

8 large tomatoes, peeled and quartered I/scup tomato paste

4 cups chicken stock

2 tablespoons Worcestershire sauce

1 tablespoon sugar

2 teaspoons oregano

2 tablespoons chopped fresh basil .14 cup cream

Salt and pepper to taste

1. In a large saucepan, melt butter or margarine and sauté garlic and onions until tender.

2. Using the StickMaster puree tomatoes and add to saucepan.

3. Add remaining ingredients, except cream. Bring to the boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat.

4. Using the StickMaster, process soup until smooth, using a gentle up and down action.

5. Stir through cream and seasonings. Gently reheat if necessary. DO NOT allow soup to boil after cream has been added.

Serves 6