100g onions
1 tbsp extra virgin olive oil
1 tbsp plain white flour
6 tomatoes, peeled, deseeded and roughly chopped
1 tbsp freshly chopped parsley
1½ l vegetable stock
Half a glass cream
Salt and freshly ground black pepper
Parmesan topped croutons, to serve

Finely dice the onion and fry in the extra virgin olive oil until soft but not coloured. Stir in 1 tbsp plain flour until well mixed.

Add the tomatoes and the parsley and stir. Season with salt and freshly ground black pepper and allow to simmer for a few minutes on a low heat.

Pour in the stock and allow to cook for 30 minutes until cooked. Remove from the heat and pass the soup through a fine sieve.

Mix in the cream with a hand whisk and return to the heat for a few minutes to reheat. Serve at once.