This is my boys favourite tomato soup, its quick and easy to make and packed with loads of flavour. Add some shredded basil and some crusty bread and you have a meal.
 
Tomato Soup
serves 6
cooking time 20 mins

1 onion chopped
2 cloves garlic peeled
2 cups chicken stock
2 tin tomatoes (400gm each)
1 bay leaf
5 sprigs parsley
2 cups bechamel sauce
1/2 teas freshly grated nutmeg

Directions

Combine all ingredients except for the bechamel in a large saucepan and bring to the boil, reduce the heat and simmer for 15 mins. Meanwhile make the bechamel sauce, heat 2 cups of milk with 5 peppercorns, 4 cloves and 1 bay leaf do not boil. Remove from the heat and strain to remove the aromatics. Melt 2 tbls butter add 2 tbls flour to make a roux, gradually stir in milk and nutmeg. Remove the bay leaf and parsley from the soup add the bechamel to the soup and using a hand blender blend soup to a smooth creamy consistency.
Serve soup with fresh basil and crusty bread.