Tomato soup

Method

1. Soften some chopped garlic in a little oil in a large pan. Add the peeled tomatoes (e.g. 2 cans, or about 1 kg fresh), about 1 litre of meat stock and 2–3 tbsp ketchup, and simmer for 15–20 minutes.Soften some chopped garlic in a little oil in a large pan. Add the peeled tomatoes (e.g. 2 cans, or about 2¼ lb fresh), about 4¼ cups of meat stock and 2–3 tbsp ketchup, and simmer for 15–20 minutes.
2. Blend the soup smooth with a stick blender. Stir in about 100 g cream cheese and 2–3 dl cream, and season with the dried herbs, salt and pepper.Blend the soup smooth with a stick blender. Stir in about 3½ oz cream cheese and ¾–1¼ cups cream, and season with the dried herbs, salt and pepper.
3. Add the noodles and simmer until tender. If using prawns, add them right at the end and just heat through.