• 15 ml (1 T) butter
  • 15 ml (1 T) olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves, chopped
  • 15 ml (1 T) parsley, chopped
  • 4 x 410 g cans Rhodes Whole Peeled Tomatoes
  • 1 litre (4 C) prepared chicken stock
  • 125 ml (½ C) cream (optional)
  • salt and pepper


  1. Heat the butter and oil, add the onion, carrots and celery and fry until soft.
  2. Stir in the garlic, parsley, Rhodes Whole Peeled Tomatoes and stock and bring to the boil then simmer for 30 minutes.
  3. Puree the soup, stir in the cream (if using) and season to taste.
  4. Serve piping hot with warm, crusty bread.


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